Russian Cutlet
About Russian Cutlet
A delectable cutlet recipe stuffed with boneless chicken chunks along with potatoes, carrots and a host of spices, covered with the goodness of vermicelli and deep fried to crispy golden. Serve these Russian chicken cutlets for iftar during the festive season of Ramazan or simply prepare as a delectable appetiser at the next dinner party. A starter in weddings, receptions.
Ingredients of Russian Cutlets
- 500 g boneless chicken
- 2 Potatoes (boiled), toned
- 1 carrot, grated
- 1 tbsp garlic, chopped
- 1 tbsp ginger
- 12-14 Green chillies
- 2 tbsp all purpose flour
- 1 tsp crushed black pepper
- 1 cup cheese, grated
- 2 Eggs
- 2 cups vermicelli
- Oil (for frying)
How to Make Russian Cutlets
1.Heat oil in a frying pan. Add finely chopped onion and garlic and sauté until golden brown. Add minced ginger, green chilli, carrot and capsicum. Sauté well.
2.Boil and shred the boneless chicken and mash along with the boiled potatoes. Put this mixture in a hot pan with oil, add maida and let it cook till the rawness is gone. Add all ingredients in the pan and mix well to make a kebab mixture.
3.Transfer to another bowl and let it cool.
4.After an hour remove the kebab mix from fridge and with a greased hand shape them into cutlets
5.In a small bowl break eggs and slightly beat with the fork. In a plate take broken vermicelli and sesame seeds.
6.Take the cutlets dip in eggs and then cover with vermicelli generously. Heat oil, place the cutlets in hot oil and fry them over low heat until the kebabs get golden on both the sides.
7.Remove the cheesy kebab from oil. Serve hot with your choice sauce or chutney.
Why is it called Russian cutlet?
In the middle of the 20th century, industrially produced, semi-processed ground meat cutlets were introduced in the USSR. Colloquially known as Mikoyan cutlets (named after Soviet politician Anastas Mikoyan), these were cheap pork or beef cutlet-shaped patties which resembled American burgers.
The word cutlet has originated from the French word côtelette, and was first known to be used in the year 1682. Since then, it has found its place in almost all cuisines of the world, be it French, Italian, American, Indian or Russian.
What’s the difference between schnitzel and cutlet?
The only real difference is geographic and linguistic , in other words, where you come from. The name “Scalopinni” is the Italian interpretation of the French word “Escalope”, “Schnitzel” is Bavarian and the term “Cutlet” comes originally by way of Britain then later, America.
Is cutlet good for weight loss?
Yes, this is healthy.
This is super healthy for diabetics, heart and weight loss. The recipe is cooked with very little oil. NOTE that it is not deep fried making this vegeatable cutlet a healthy evening snack.
What is enthu cutlet?
Enthu cutlet is a typical Bangalore word and refers to someone. who gets over-excited about a variety of things like landing up at a. restaurant before anyone else, making party plans on every occasionor even otherwise and putting up a status update on Facebook every two hours.”
What’s the difference between Katsu and cutlet?
The major differences between chikin katsu and the Western-style chicken cutlet (chicken schnitzel) are that, in the case of chikin katsu, you don’t tenderise the chicken piece by pounding and flattening, you use panko breadcrumbs and you deep-fry instead of shallow-fry.
Can we keep cutlets in the fridge?
The best part is if you make cutlets and coat it in breadcrumbs it can be kept in fridge for 4 to 5 days