Chinese Cutlets
Delicious yet light on the stomach
Ingredients
|
Boneless Chicken |
½ kg |
|
Ginger garlic paste |
1 tbsp. |
|
Peas |
125 gram |
|
Milk |
1 cup |
|
Butter |
2 tbsp. |
|
Flour |
1 ½ cup |
|
Green chilies |
4 |
|
Noodles (boiled) |
25 grams |
|
Salt |
to taste |
|
Soy Sauce |
1 tbsp. |
|
Chili sauce |
1 tbsp. |
|
Pepper |
1 tbsp. |
|
Eggs and bread crumbs |
|
|
Soya Supreme Cooking Oil |
for frying |
Method
· Cook the boneless chicken in a little water with ginger garlic paste and green chili till dry.
· Cook noodles in salted water and drain. Add some Soya Supreme Cooking Oil while cooking to prevent them from sticking.
· Heat and melt the butter and add flour. Sauté with a whisk to prevent lumps till light golden. Then gently pour in the milk and stir with whisk till the sauce thickens.
· Mix cut green chilies, peas, noodles and the chicken in the sauce. Add the sauces and seasonings. Shape into cutlets, roll in the crumbs with one hand and dip in the egg with the other, dip in crumbs again for crisp coating.
· Heat Soya Supreme Cooking Oil and fry on each side till golden.
Good idea: Before re – using oil or ghee, line a strainer with muslin or tissue and then sieve to remove food particles.
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