How to make vegetable cutlet and chicken cutlet?!
How to make vegetable cutlet and chicken cutlet?
Answers:
Vegetable Cutlet
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Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.
Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.
Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.
Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.
CHICKEN CUTLETS
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1 pint of cooked chicken, coarsely chopped
1 cup heavy cream
3 tablespoons butter
1 tablespoon flour
1 teaspoon salt
4 tablespoons mushrooms, finely chopped
4 eggs
2 cups bread crumbs
1/4 teaspoon Bell seasoning or powdered sage
1/2 teaspoon pepper
1/2 teaspoon onion juice or onion powder
1 teaspoon parsley, chopped
Combine chicken with salt, Bell's seasoning or sage, pepper, onion juice or powder, lemon juice, and chopped mushrooms; put the cream on the stove in a large skillet; beat the flour and butter together until smooth and light, and when the cream begins to boil, stir this into it; stirring constantly until the sauce boils again.
Add the seasoned chicken and cook for three minutes; beat two of the eggs until light and stir them into the boiling ingredients.
Remove from heat immediately and pour into a flat dish, to cool in the refrigerator for an hour or so.
Butter a cutlet mould or hamburger press thoroughly and sprinkle some crumbs into it; pack with the chicken, and then give the press a tap on the table to make the cutlet drop out. The press is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed. When all the chicken has been used, beat the two remaining eggs in a deep plate and put some of the crumbs in another plate.
Drop the cutlets into the eggs first, and then into the crumbs. At serving time put them into a deep fryer, at about 360 degrees, and being careful not to crowd them, fry for two minutes.
I've never made vegetable cutlet, but down here (in Hawaii) I love chicken cutlet. I don't know if people on the mainland make it the same way as we do, but for us over here, it's pretty simple.
Get palm sized boneless, skinless, chicken thighs and flatten them. Roll them in flour, then egg, then your favorite kind of breadcrumbs. Fry on medium heat for 7-8 minutes. Make some of that packaged brown gravy, pour it over and you're good...
I would guess vegetable cutlet would be similar.
for vegetable cutlet, u required vegetable and, for chicken u required chicken.
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