Mouth watering Make and Freeze White Sauce Cutlets just in time for Ramadan #HappyCookingToYou #FoodFusion #RamazanRecipes
Ingredients:
-Cooking oil 2 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) chopped 1 tbs
-Chicken boiled & shredded 2 & ½ Cups
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) 1 tsp or to taste
-Corn kernels boiled & roughly chopped 3 tbs
-Shimla mirch (Capsicum) chopped 3 tbs
-Makhan (Butter) 2-3 tbs
-Cooking oil 1 tbs
-Maida (All-purpose flour) 3 tbs
-Doodh (Milk) 1 & ½ Cup
-Dried oregano ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Cheddar cheese grated 1 Cup
-Anday (Eggs) whisked 2
-Breadcrumbs 1 Cup or as required
-Cooking oil for frying
Directions:
-In a wok, add cooking, onion, garlic & mix well, then sauté for a minute.
-Add boiled & shredded chicken, black pepper crushed, salt, mix well & cook for 2 minutes on medium flame.
-Add corns kernels, capsicum, mix well & cook for a minute then take out in a bowl & set aside.
-In the same wok add butter, cooking oil & let it melt.
-Add all-purpose flour & mix well for 30 seconds.
-Gradually add milk while whisking.
-Add dried oregano, black pepper crushed, salt & whisk well until it thickens.
-Now add chicken & veggie mixture & fold the mixture.
-Turn off the flame,add cheddar cheese & mix well.
-Let it cool.
-With the help of greased hands, take small quantity of mixture (50g) & shape in a cutlet.
-Dip the cutlets in whisked egg & coat with breadcrumbs (makes 14-15).
-Can be stored in an airtight container for up to 1 month in freezer. Don’t thaw before frying.
-Heat cooking oil in a frying pan & fry on low flame until golden brown.
-Serve with tomato ketchup or chutney!
