Ingredients:-
Cooking oil 2 tbs
Onion chopped 1 medium
Garlic chopped 1 medium
Chicken boiled shredded 2 & 1/2 cup
Black pepper crushed 1/2 tsp
Salt 1 tsp or to taste
Corn kernels boiled & roughly chopped 3 tbs
Capsicum chopped 3 tbs
Butter 2-3 tbs.
Cooking oil 1 tbs
Maida All purpose flour 3 tbs
Milk 1 & 1/2 cup
Dried oregano 1/2 tsp
Black pepper crushed 1/2 tsp
Salt 1/2 or to taste
Cheddar cheese grated 1 cup
Egg whisked 2
Bread crumbs 1 cup or as required
Cooking oil for frying
Method:-
In a wok add cooking oil, onion, garlic mix well then saute for a minute.
Add boiled & shredded chicken, black pepper crushed, salt, mix well & cook for 2 minutes on medium flame.....
Add corn kernels, mix well & cook, for a minute then take out in a bowl & set aside.....
In the same wok, add cooking oil, & let it melt....
Add All purpose flour & mix well for 30 minutes.....
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 oil grease hands take small quantity of mixture,& shape in a cutlet.....
Dip the cutlets in whisked eggs, & coat with breadcrumbs.....
Makes 14 - 15....
Can be stored in an airtight container, for upto 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.....
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