Chicken Russian Cutlet Recipe | Wedding Style Crispy Cutlets | रशियन चिकन कटलेट | Chef Sanjyot Keer

Comments · 324

• YO

  @YourFoodLab · 7 months ago · pinned

  Chicken Russian Cutlet<br>Prep Time: 15-20 minutes<br>Cooking Time: 1 hour (excluding setting time)<br>Yield: Approx. 12–14 cutlets<br>Ingredients:<br>Vegetable Prep<br>ONION | प्याज़ 1 MEDIUM SIZED<br>CARROT | गाजर 1 SMALL SIZED<br>FRENCH BEANS | फ्रेंच बीन्स 4–5 NOS.<br>CABBAGE | पत्ता गोभी 1/3 NO.<br>BOILED POTATO | उबला आलू 2 SMALL SIZED / 160 GRAMS<br>Chicken<br>CHICKEN BREAST | चिकन ब्रेस्ट 350 GRAMS<br>Sautéing Vegetables<br>BUTTER | मक्खन 2 TSP<br>OIL | तेल 1 TSP<br>CUMIN SEEDS | जीरा A PINCH<br>GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 2 TSP<br>SALT | नमक A PINCH<br>Poaching Chicken<br>WATER | पानी AS REQUIRED<br>SALT | नमक A PINCH<br>BLACK PEPPER | काली मिर्च 1/4 TSP (FRESHLY CRUSHED)<br>GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन हरी मिर्च पेस्ट 1 TSP<br>Sauce (Roux Base)<br>BUTTER | मक्खन 1 TBSP<br>REFINED FLOUR | मैदा 1 TBSP<br>CHICKEN STOCK | चिकन स्टॉक 1–1.5 LADLE<br>Final Mixing<br>PROCESSED CHEESE | प्रोसेस्ड चीज़ 1 CUBE (GRATED)<br>SALT | नमक IF REQUIRED<br>BLACK PEPPER | काली मिर्च 1/2 TSP (FRESHLY CRUSHED)<br>FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)<br>Green Chutney<br>FRESH CORIANDER | हरा धनिया 2 CUPS<br>FRESH MINT | पुदीना 1 CUP<br>TAMARIND | इमली SMALL LEMON-SIZED BALL<br>GARLIC | लहसुन 3 CLOVES<br>GINGER | अदरक 1 INCH<br>GREEN CHILLI | हरी मिर्च 3 NOS.<br>SALT | नमक TO TASTE<br>BLACK SALT | काला नमक A LARGE PINCH<br>ICE CUBE | बर्फ 1–2 NOS.<br>WATER | पानी AS REQUIRED<br>Coating<br>REFINED FLOUR | मैदा AS REQUIRED<br>SALT | नमक A PINCH<br>EGG | अंडा 2–4 NOS.<br>SALT | नमक A PINCH<br>BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)<br>VERMICELLI | सेवई AS REQUIRED (CRUSHED)<br>Frying<br>OIL | तेल AS REQUIRED (FOR FRYING)<br>Method:<br>For the vegetable prep, roughly cut the onion. Trim and peel the carrot, then cut it roughly. Trim the tops and bottoms of the beans and dice them roughly. Take the small portion of cabbage, trim it, and cut it roughly.<br>Add cabbage, beans, and carrot to a chopper and pulse them. Do not make them very fine, they should remain slightly coarse. Transfer to a bowl. <br>Next, add the onion to the same chopper and chop it separately. <br>Keep the boiled potatoes ready to be added in the mixture later. <br>To cook the chicken, take the chicken breast and cut it lengthwise into two halves. <br>Then slice along the fibres of the chicken into medium sized chunks. This helps later while shredding and also keeps the chicken soft and not chewy. Transfer to a bowl.<br>To sauté the vegetables, place a pan on high heat and let it heat properly. <br>Add butter and oil. Once warm, add cumin seeds and let them splutter. <br>Add chopped onion and sauté lightly. Then add ginger garlic chilli paste and cook until the raw aroma disappears. <br>Next, add the chopped vegetables and a pinch of salt. Sauté for about a minute, just until excess moisture evaporates.<br>Transfer the vegetables to a wide bowl and spread them out so the steam escapes and they cool down.<br>In the same pan, add water along with salt, black pepper, and ginger garlic chilli paste. Add the sliced chicken and spread it so it sits properly in the liquid. <br>Bring it to a gentle simmer on medium flame. Cover, switch off the flame, and let it rest in the hot water for 10 minutes. This method is called poaching, and it helps so that the chicken breast doesn’t get overcooked and become chewy.<br>After resting, strain the chicken and collect the chicken stock in a bowl. Do not discard it. Let the chicken rest for a few minutes.<br>For the sauce, place the pan on low flame. Add butter and let it melt. Add refined flour and stir continuously. Cook until it reaches a wet sand texture and gets a light roasted aroma.<br>Gradually add 1–1.5 ladles of the reserved stock and whisk well to form a smooth, lump-free sauce. Let it thicken slightly. Switch off the flame and allow it to cool slightly.<br>Shred the rested chicken along the fibres. It should shred easily.<br>Add shredded chicken to the vegetable bowl. Add the prepared sauce while still slightly warm so it mixes smoothly. <br>Grate the boiled potatoes directly into the mixture. Add grated processed cheese. Mix everything nicely.<br>Taste and adjust the salt if required. Add freshly crushed black pepper and chopped fresh coriander. Mix well. The mixture should hold together with good binding. If it&apos;s too loose then you can place the mixture in the fridge for a couple of minutes so that it holds the structure.<br>To shape the cutlets, apply a little oil to your hands. Portion the mixture into approximately 50-gram portions. Shape into round balls first, then give them an oval cutlet shape. Keep all shaped cutlets aside and refrigerate for at least 15 minutes before coating.<br>For the green chutney, add coriander, mint, tamarind, garlic, ginger, green chillies, salt, black salt, ice cubes, and water into a blender. Grind into a smooth, vibrant chutney.<br>For coating the cutlets, mix refined flour with a pinch of salt in one bowl. In another bowl, crack the eggs, add salt and black pepper, and whisk properly. In a separate bowl, crush the vermicelli finely.<br>Make sure that you are using fine (baarik) vermicelli, do not use thick vermicelli that is used to make vermicelli upma.<br>Coat each cutlet first in dry flour, dust off the excess. Dip into the egg mixture and let the excess drip off. Then gently coat with crushed vermicelli. Do not press too hard, let the vermicelli stick naturally.<br>Heat oil to 165°C. Fry the cutlets in batches of 3–4. Do not overcrowd. Fry until crisp and golden. Also you don&apos;t need a lot of oil in a kadhai to completely deep-fry the cutlets. I usually use a fry pan and just enough oil so that the cutlets sit slightly underneath the level of oil.<br>Once fried, transfer the cutlets onto a sieve.<br>Our super crispy, melt-in-the-mouth Russian Cutlets are ready to be served with green chutney. I also like to squeeze some lemon juice on the cutlets while serving.

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• TH

  @Theskyisthelimit25 · 7 months ago

  You are just scientist in Food science ❤

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• NA

  @namirasaif9834 · 7 months ago

  I was searching for this recipie and i was sad i was unable to find this recipie i always foloow ur recipies for everything i make <br>And my dua got excepted i just opened the youtube and ur ruaian cutlete recipie was there <br>Thank you

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• MO

  @mohaddesasayed · 7 months ago

  Tried your Russian cutlets for iftar tonight, and they were incredible! So juicy and full of flavor. The texture was spot on! Crispy on the outside with a soft, flavorful inside. And the best part? They didn’t absorb excess oil at all! I was eagerly waiting for this recipe from you! My family absolutely loved them; they disappeared within minutes. Thank you for such a gem of a recipe and for explaining each step so clearly. This one is definitely going into my regular rotation!

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• AF

  @afsanakhan5452 · 6 months ago

  <a href="https://www.youtube.com/watch?v=A6ZJs3VUfGw&amp;t=1375">22:55</a> mouth watering

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• AN

  @annaarra8087 · 7 months ago

  Sir ,highly recommended to bring the chopper bowl in glass instead of plastic.

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• ZO

  @zohasayed8818 · 1 month ago

  Brother u explained very nicely

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• GU

  @gulsifatzehra4141 · 6 months ago

  I tried it day before yesterday <br>It was amazing ❤

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• AL

  @AlezayMalik-yq3xz · 7 months ago

  Wow yummmm ramazan main mazedar recipe thxxxxx

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• SH

  @shaikhajaz3816 · 7 months ago

  Thanks chef for such a tasty recipes May God bless you always ☺️🙏

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• SA

  @samiaakbar5654 · 2 months ago

  Beautifully explained. and &nbsp;lovely recipes . Thank you

• CO

  @CookingcreationSniazi · 7 months ago

  Fantastic Recipe 👌❤❤❤

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