Simple, easy and delicious Potato Chicken cutlet that can be served for a evening/ tea time snack with a chutney or ketchup. These cutlets can be baked, air fried or shallow fried to suit one’s diet and taste. These cutlets are made using potato and chicken with white sauce as the base for binding, and to add that creamy texture which make them melt in your mouth.
White suace or bechamel sauce, which is bascially made from roux and milk. Its basically used as a base of other sauces. Adding white sauce in these cutlets will not only enhance the flavor but add that creamy texture, which make these cutlet so soft and melt in your mouth.
Now, adding shredded chicken is optional, and it turns out equally delicious without it. You can also add other vegetables, and you can make them cheesy cutlets by adding shredded mozarella cheese while cooking white sauce.
Bread crumbs coating makes cutlets crunchy from outside (which everyone loves). I personally think that homemade bread crumbs have much more flavor than the store bought stuff, and after result is more crunchier than store bought.
Potatoes 2 1/2 cups, mashed
Chicken 1 cup, (cooked with pinch of salt, pepper, garlic powder)
Butter 2 tbsp
Flour 2 tbsp
Milk 1 cup
Salt 1 tsp, to taste
Black pepper 1 tsp, to taste
Mustard powder 1/2 tsp
Cilantro 4 tbsp, chopped
Green chilies 2 tbsp, chopped
Oil for frying
Bread crumbs coating makes cutlets crunchy from outside (which everyone loves). I personally think that homemade bread crumbs have much more flavor than the store bought stuff, and after result is more crunchier than store bought.
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Ingredients:
Potatoes 2 1/2 cups, mashed
Chicken 1 cup, (cooked with pinch of salt, pepper, garlic powder)
Butter 2 tbsp
Flour 2 tbsp
Milk 1 cup
Salt 1 tsp, to taste
Black pepper 1 tsp, to taste
Mustard powder 1/2 tsp
Cilantro 4 tbsp, chopped
Green chilies 2 tbsp, chopped
Oil for frying
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