Russian Cutlet recipe | शादी वाले रशियन कटलेट | Ramadan special Chicken Cutlet recipe | Chef Ranveer

RUSSIAN CUTLET | रशियन कटलेट – It’s amazing how a dish travels, evolves and is adapted right? Russian Cutlet for eg. Naam pe mat jaaiye, because food is universal 🙂

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For utensils, kitchen accessories & appliances used in this video and my recommended Book list.
RB Store – https://www.amazon.in/shop/chefranveer
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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Railway Cutlet –
Paneer Cutlet Roll –

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RUSSIAN CUTLET
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 4

Ingredients
For Ginger Garlic Paste
1 inch Ginger, peeled, slice, अदरक
2-3 Garlic cloves, लहसुन
3-4 Green chillies, broken into half (less spicy) हरी मिर्च
Salt to taste, नमक स्वादअनुसार

For Cooking Chicken
1 tbsp Oil, तेल
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
320 gms Chicken breast, cut into medium cube, चिकन
2 medium size Carrot, peeled, गाजर
6-7 French beans, chopped, फ्रेंच बींस
1 cup Water, पानी

For Russian Cutlet
¼ cup Processed cheese, प्रोसेस चीज
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
½ tbsp Mint leaves, chopped, पुदीने के पत्ते
2 Green chilies, chopped (less spicy) हरी मिर्च
2 tsp Black peppercorns, crushed, काली मिर्च का पाउडर
1 medium size Potato, boiled, grated, आलू
2 Eggs, boiled, grated, उबला हुआ अंडा
¼ cup Processed cheese, grated, प्रोसेस चीज
Salt to taste, नमक स्वादअनुसार
½ tsp Black peppercorns, crushed, काली मिर्च का पाउडर
¼ cup White Sauce (panada) (वाइट सॉस, पनाडा)
1 Egg yolk, अंडे का पीला हिस्सा

For White Sauce (Panada)
3 tbsp Butter, मक्खन
1 ½ tbsp Refined flour, मैदा
¼ cup Chicken Stock, चिकन स्टॉक
1 tbsp Milk, दूध
1 tsp Melted butter, पिघला हुआ मक्खन

For Coating
1 cup Vermicelli, सेवई
¼ cup Bread crumb, ब्रेडक्रम्ब्स
½ cup Refined flour, मैदा

For Slurry
⅓ cup Refined flour, मैदा
½ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
1 Egg white (optional) अंडा का सफेद हिस्सा

Other Ingredients
Oil for Frying, तेल तलने के लिए

For Garnish
Coriander sprig, धनिया पत्ता
Tomato wedges, टमाटर

Process
For Ginger Garlic Paste
In a mortar pestle, add ginger, garlic, green chili, salt to taste.
Make a coarse paste and keep it aside for further use.

For Cooking Chicken
In a shallow non-stick pan, add oil once it’s hot, add ginger garlic paste and saute it well.
Add chicken breast, carrot, french beans and saute it well.
Add water and let it cook until the chicken is tender and cooked well.
Once it’s cooked well, strain the chicken and keep the remaining chicken stock in a bowl and keep it aside for further use.
Transfer the chicken mixture into a tray and with the help of a masher try to shred the chicken once its completely cooldown shred it properly and keep aside for further use.

For Russian Cutlet
Transfer the shredded chicken mixture into a tray or parat, add processed cheese, and coriander leaves.
Add mint leaves, green chillies, crushed black peppercorn, grated potato, eggs, and processed cheese.
Add Salt to taste, crushed black peppercorns, prepared white sauce or panada, egg yolk and mix everything well.
Divide the Russian pattice mixture into equal portions. Roll each portion between your palms and flatten it to resemble a disc.

For Frying
Coat the prepared cutlet into dry refined flour, and dip each cutlet into the slurry and then roll it into the vermacillie-bread crumb mixture.
Heat oil in a kadai, once the oil is medium hot, drop these Russian cutlets into the oil and fry until it turns into a golden brown color.
Remove in a absorben paper. Garnish it with coriander sprig tomato wedges.
Serve hot with green chutney.

For White Sauce Panada
In a shallow non-stick pan, add butter and let it melt over low heat. Add refined flour and cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in chicken stock, milk. Heat to boiling, stirring constantly, boil and stir for 1 minute.
Add a little melted butter and mix well. Transfer it into a bowl or tray and keep it in a refrigerator to cool down.

For Coating
In a medium size bowl, add Vermicelli, bread crumb and mix well and keep aside for further use.

For Slurry
In a medium size bowl, add refined flour, water, salt to taste, or egg white and mix well and keep aside for further use.

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Music Source : artlist.io
Unlimited License Number – 133759
License Owner : Ranveer Brar
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