These Russian Cutlets have a creamy Chicken and Veggie interior and are dredged in fine vermicelli and shallow fried till crispy.

Russian Cutlets

5 from 1 vote
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Ingredients Method

Ingredients
  

  • Chicken mixture
  • 350 gms Chicken breast
  • 2 large Chillies I’ve used the low spice Chillies
  • 1 inch piece Ginger
  • 5 Garlic cloves
  • Salt & Pepper to taste
  • 100 gms chopped Carrots
  • 100 gms sliced French beans
  • 1/2 cup Water
  • 1 cup cooked Potato grated
  • 1/4 cup Mozzarella grated
  • 2 boiled Eggs grated
  • Salt to taste
  • 1 tsp of fresh cracked Pepper
  • 1 Egg yolk optional
  • Roux
  • 3 tbsps Butter
  • 3 tbsps all purpose Flour
  • 1/4 of the reserved stock
  • 2 tbsps Milk
  • 1/2 cup chopped Coriander
  • Salt & Pepper
  • Coating
  • Plain Flour
  • Slurry Flour, Water, Salt, Pepper, Coriander as needed
  • 100 gms roasted Vermicelli

Method
 

  1. Pound the green chillies, garlic & Ginger together
  2. Add some oil to a saute pot and add the chilli, garlic & ginger mixture
  3. Add the Chicken
  4. Add Salt & Pepper
  5. Add the Carrots & the French beans
  6. Add the Water, cover and cook
  7. Strain the liquid from the solids
  8. When the Chicken cools, shred it
  9. Prepare the roux by heating the butter, add the flour, Salt & Pepper & Coriander
  10. Add the reserved stock and the milk – whisk and cool
  11. Grate the cheese, potato and boiled eggs over the Chicken
  12. Add the chopped Coriander
  13. Add the cooled roux
  14. Cool in the fridge
  15. Add the egg yolk and form into patties
  16. Dredge in flour, a flour slurry and finally the vermicelli noodles
  17. Shallow fry