How To Make White Sauce Cutlets

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Ingredients:

-Cooking oil 2 tbsp

- (Onion) chopped 1 medium

-Lehsan (Garlic) chopped 1 tbsp.

-Chicken boiled & shredded 2 & ½ Cups

-Kali mirch (Black pepper) crushed ½ tbsp.

-Namak (Salt) 1 tsp or to taste

-Corn kernels boiled & roughly chopped 3 tbsp.

-Shimla mirch (Capsicum) chopped 3 tbsp.

-Makhan (Butter) 2-3 tbsp.

-Cooking oil 1 tbsp.

-Maida (All-purpose flour) 3 tbsp.

-Doodh (Milk) 1 & ½ Cup

-Dried oregano ½ tbsp.

-Kali mirch (Black pepper) crushed ½ tbsp.

-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

Instructions:

- Cook in a pan, add onion, garlic and mix well, then fry for one minute.

Add boiled and chopped chicken, crushed pepper, salt and mix well and cook on medium heat for 2 minutes.

Add corn pulses, capsicum and mix well and cook for one minute then take out in a bowl and set aside.

Put butter and cooking oil in the same pan and let it thaw.

Add flour for all purposes and mix well for 30 seconds.

- Slowly add milk while shaking.

Add dried oregano, ground black pepper, salt and stir well until thickened.

Now add chicken and veggie mixture and fold the mixture.

Turn off the heat, add the cheddar cheese and mix well.

- Let it cool.

With the help of greasy hands, take a small amount of mixture (50 grams) and shape it into cutlets.

Dip the cutlets into the beaten egg and coat with bread crumbs (14-15 turns).

- Can be stored in freezer for up to 1 month in an airtight container. Do not melt before frying.

- Heat oil in a frying pan and fry on low heat till golden.



- Serve with tomato ketchup or sauce!


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