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
  

  • 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

Instructions
 

  • Pound the green chillies, garlic & Ginger together
  • Add some oil to a saute pot and add the chilli, garlic & ginger mixture
  • Add the Chicken
  • Add Salt & Pepper
  • Add the Carrots & the French beans
  • Add the Water, cover and cook
  • Strain the liquid from the solids
  • When the Chicken cools, shred it
  • Prepare the roux by heating the butter, add the flour, Salt & Pepper & Coriander
  • Add the reserved stock and the milk – whisk and cool
  • Grate the cheese, potato and boiled eggs over the Chicken
  • Add the chopped Coriander
  • Add the cooled roux
  • Cool in the fridge
  • Add the egg yolk and form into patties
  • Dredge in flour, a flour slurry and finally the vermicelli noodles
  • Shallow fry