Ingredients for Russian Cutlets

3 Tbsp Green Peas

¼ Cup French Beans

½ Cup Carrot

250 Gms Boneless Chicken

Salt to Taste

1 tsp ginger garlic paste

add 400 ml water

Making of White Sauce

2 tbsp Butter

2 Tbsp All Purpose Flour

1 Cup Milk

¼ Tsp Black Pepper Powder

1 Tsp Chilli Flakes

Some Coriander

Some Spring Onions

2 Chopped Green Chillies

Some All Purpose Flour

One Egg

Some Vermicelli

Steps for Russian Cutlets

Boil chicken with ginger garlic paste, salt, French beans, green peas and 400 ml of water on high flame for 4 to 5 minutes.

Add shredded carrots and boil for one or more minute. (Till one to three fourth cup of stock remains in it)

Drain and shred the chicken. Keep aside shredded chicken, vegetables and the stock.

Making of the sauce. In a non-stick Pan Heat butter and add all purpose flour (maida) Sauté for a couple of minutes.

Gradually add milk and chicken stock stirring it to avoid lumps, now add Salt and Pepper. Remove from heat and let it come to room temperature.

In a large bowl, add the shredded chicken along with the vegetables, chilli flakes, coriander leaves, spring onion leaves, green chillies, white sauce and mix everything well. (You can also add grated cheese if you wish) Note: If you feel the mixture is moist and cutlets cannot be formed, then refrigerate it for an hour before rolling them into cutlets.

Dust them with all purpose flour, then dip in egg wash and coat them with vermicelli. Heat sufficient oil in a pan.

You dont need a Kadai to deep fry them. Shallow fry them in batches until golden brown. Drain them on an absorbent paper and serve hot with tomato ketchup, or coriander Mint Chutney.

Note: You can even roll the cutlets in breadcrumbs or crushed cornflakes. You can even add boiled potatoes if you wish. Use green chillis and red chillis according to your taste. They can even be stored in the freezer for 12 to 15 days after they are coated with vermicelli in a broad container taking care not to stack them.