Wednesday, April 30, 2008

Delicious Cutlets Recipes

Vegetable Cutlets


Ingredients:

3 potatoes
3 carrots
250 gms french beans
500 gms cabbage
2 tbsp ghee
2 to 3 onions
¼ tsp haldi powder
1 tsp chilli powder
3 tbsp maida
2 tbsp coriander, chopped
2 to 3 green chillies, chopped
bread crumb
salt to taste

Method:
Cut all the vegetables finely.
Heat the ghee in a vessel and sauté the onions for 1 minute.
Put the haldi powders, chilli powders and salt and continue to cook until the vegetables are cooked.
Sprinkle the maida on the vegetables, mix and cook again for a few minutes.
Mash the vegetables.
Put the coriander and green chillies and mix properly. Shape into cutlets.
Roll in bread crumbs and shallow fry in ghee. Ready to serve hot with tomato ketchup.

Chicken Cutlets

Ingredients:
6 chicken breast halves, skinless and boneless

3/4 cup Italian bread crumbs

1/4 cup freshly grated Parmesan cheese

2 eggs

2 tablespoons butter

2 tablespoons olive or vegetable oil

1/2 teaspoon salt

Freshly ground pepper to taste

Wedges of lemon

Method:
Place chicken breasts between sheets of plastic
wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
In a shallow bowl mix the bread crumbs, Parmesan
cheese, salt, and pepper.
In another shallow bowl,
beat the eggs. Dip the meat in the eggs, then in the crumb mixture.
Place the crumbed cutlets in the refrigerator until nearly time to serve.
In large skillet, heat butter and oil over medium-high heat until hot.

Cook cutlets on each side until golden brown, about 5 minutes or until
the juices run clear.
Serve each cutlet with a wedge
of lemon.

Cheese Cutlets

Ingredients:
Potatoes
200 gms Cheese
1Onion chopped
Coriander chopped
Salt to taste
Red Chilli powder
Garam Masala
Oil
2tbsp Corn Flour
Bread Crumbs

Method:
Boil the potatoes, mash them nicely and keep it aside and allow them to cool.
Grate the cheese, add salt, red chilli powder, garam masala, chopped onion, chopped coriander leaves, black raisins and mashed potatoes. Make medium size balls.
Take a bowl put little bit of water in the corn flour and make semi thick batter.
Heat the oil in the wok or kadai.
Dip the potato balls in the batter coat with bread crumbs and deep fry them.
Eat and serve when they're sizzling hot.