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Russian Cutlets
Russian Cutlets

Before you jump to Russian Cutlets recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Most of us have been conditioned to believe that comfort foods are terrible and are to be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods could be really nutritious and good for you. Some foods really do elevate your mood when you eat them. When you feel a little down and need an emotional pick-me-up, try some of these.

Cold water fish are wonderful for eating if you wish to combat depression. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fats. These are two substances that promote the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can really help you overcome depression.

Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try these suggestions instead!

We hope you got insight from reading it, now let’s go back to russian cutlets recipe. You can cook russian cutlets using 21 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Russian Cutlets:
  1. Get 250 Gms Boneless Chicken
  2. Use 3 Tbsp Green Peas
  3. Prepare 1/2 Cup Carrot shredded
  4. Get 1/4 Cup French Beans
  5. Get 1 tsp ginger garlic paste
  6. You need as per taste Salt
  7. Prepare as required Water for boiling
  8. Use For White sauce ingredients:-
  9. Get 2 tbsp maida
  10. Provide 2 tbsp Butter
  11. Take 1 Cup Milk
  12. Take 2 Chopped Green Chillies
  13. Use 1 Tsp Chilli Flakes
  14. Get 1/4 Tsp Black Pepper powder
  15. Prepare 2 tbsp coriander leaves chopped
  16. Prepare 2 tbsp spring onions greens
  17. Use As per taste Salt
  18. You need For coating the cutlet-
  19. Prepare 1 egg
  20. Provide 3-4 tbsp maida
  21. Provide as required Vermicelli
Steps to make Russian Cutlets:
  1. Boil the chicken with ginger garlic paste, salt, french beans, water and green peas on high flame for 5 to 7 mins. Then add carrot and boil for a min.
  2. Drain the chicken and keep the stock. When cool shred the chicken keep aside.
  3. For white sauce:- Heat a non-stick pan add butter when it melts add maida saute for 3 to 4 mins. Gradually add the milk and half cup chicken stock little at a time stirring to avoid lumps, add salt and pepper. Remove from heat and cool it.
  4. In a large bowl add the shredded chicken and all the veggies,chilli flakes, coriander leaves, spring onion greens, green chillies and white sauce mix well. If the mixture is moist keep it in the fridge for an hour.
  5. Make oval shapes dust with flour first, then dip in egg and then coat it with vermicelli.
  6. Heat oil in a kadhai and deep fry until golden brown. Drain on an absorbent kitchen towel.

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