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Russian cutlet
Russian cutlet

Before you jump to Russian cutlet recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to russian cutlet recipe. You can cook russian cutlet using 15 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Russian cutlet:
  1. Take 1/2 kg Mutton / Chicken
  2. Prepare 4 Small size boiled Potatoes
  3. Provide 1 Carrot (Gajar) grated
  4. Prepare 5-6 French beans (Ghewda) chopped
  5. Get 1/2 bowl Green Peas (Matar)
  6. You need Coriander leaves (Kothimir) chopped hand full
  7. Prepare 1 tbsp Green chilli paste
  8. You need Salt as per required
  9. Prepare 1 tbsp Ginger garlic paste
  10. Take 1 tbsp Garam Masala
  11. You need 2 eggs - for Coating
  12. Take Vermicelli (Sevai)- for coating
  13. Prepare Oil - for frying
  14. Provide Tomato ketchup / Green chutney - for serving
  15. Get Mint leaves - for serving
Steps to make Russian cutlet:
  1. Break the mutton peace and grind it. Mash the boiled potatoes.Mix all ingredients, don't add oil, vermicelli and egg.
  2. Make the tikki from mixture.Keep aside.
  3. Take the vermicelli in one plate and beat the egg in another plate.
  4. Heat the oil in pan. Coat the tikki first with egg then coat with vermicelli, now fry the cutlet tikki on medium flame till golden brown in colour from both side.
  5. Take out on tissue paper and fry all cutlet tikki with same method.
  6. It's done serve hot with tomato sauce and mint leaves
  7. For better understanding watch full video. Link in bio

The word cutlet is a bit of a culinary mystery - everyone has their own interpretation of what it means. Throughout most of Europe, a cutlet is a thinly-sliced cut of meat. So simple and so good–these cutlets are a case where the whole is greater than the sum of the parts. It is named after prince Pozharsky, who was having important guests for dinner at the time. As there was no veal, his guests'.

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