White Sauce cutlets

Mouth watering Make and Freeze White Sauce Cutlets just in time for Ramadan #HappyCookingToYou #FoodFusion #RamazanRecipes

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-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

-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



-In a wok, add cooking, onion, garlic & mix well, then sauté for a minute.

-Add boiled & shredded chicken, black pepper crushed, salt, mix well & cook for 2 minutes on medium flame.

-Add corns kernels, capsicum, mix well & cook for a minute then take out in a bowl & set aside.

-In the same wok add butter, cooking oil & let it melt.

-Add all-purpose flour & mix well for 30 seconds.

-Gradually add milk while whisking.

-Add dried oregano, black pepper crushed, salt & whisk well until it thickens.

-Now add chicken & veggie mixture & fold the mixture.

-Turn off the flame,add cheddar cheese & mix well.

-Let it cool.

-With the help of greased hands, take small quantity of mixture (50g) & shape in a cutlet.

-Dip the cutlets in whisked egg & coat with breadcrumbs (makes 14-15).

-Can be stored in an airtight container for up to 1 month in freezer. Don’t thaw before frying.

-Heat cooking oil in a frying pan & fry on low flame until golden brown.

-Serve with tomato ketchup or chutney!




Recipe By: Rabi Nasar

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