White Sauce cutlets
Ingredients White Sauce cutlets:
- Maida (All-purpose flour) 3 tbs
- Doodh (Milk) 1 & ½ Cup
- Dried oregano ½ tsp
- Kali mirch (Black pepper) crushed ½ tsp
- 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
- Cooking oil 2 tbs
- Pyaz (Onion) chopped 1 medium
- Lehsan (Garlic) chopped 1 tbs
- Chicken boiled & shredded 2 & ½ Cups
- Kali mirch (Black pepper) crushed ½ tsp
- Namak (Salt) 1 tsp or to taste
- Corn kernels boiled & roughly chopped 3 tbs
- Shimla mirch (Capsicum) chopped 3 tbs
- Makhan (Butter) 2-3 tbs
- Cooking oil 1 tbs
Directions:
- In a wok, add cuisine, onion, and garlic & blend well, also sauté for a nanosecond.
- Add boiled & tattered funk, black pepper crushed, and swab, mix well & cook for 2 twinkles on medium honey.
- Add sludge kernels, and capsicum, mix well & cook for a nanosecond also take out in a coliseum & set away.
- In the same wok add adulation, and cooking oil paint & let it melt.
- Add all-purpose flour & blend well for 30 seconds.
- Gradationally add milk while whisking.
- Add dried oregano, black pepper crushed, and swab & whisk well until it thickens.
- Now add funk & veggie admixture & fold the admixture.
- Turn off the honey, add cheddar rubbish & blend well.
- Let it cool.
- With the help of oiled hands, take a small volume of admixture( 50g) & shape it into a croquette.
- Dip the croquettes in whisked egg & fleece with breadcrumbs( makes 14- 15).
- Can be stored in a watertight vessel for over 1 month in the freezer. Don’t thaw before frying.
- Heat cuisine oil painting in a frying visage & shindig on low honey until golden brown.
- Serve with tomato ketchup or chutney!