White Sauce Cutlets

White Sauce Cutlets

Ingredients:

• Cooked chicken 2-1/2 cups
• Finely chopped onions 2 (large)
• Finely chopped garlic 4 cloves
• Salt 1 tsp
• Crushed black pepper 1/4 tsp
• Chopped coriander leaves 1 tbsp
• Butter/oil 1 tbsp

For the Panada Sauce:

• Flour 1/4 cup
• Butter/oil 3 tbsp
• Milk 1 cup
• To Fry:
• Egg 1
• Flour with a dash of salt & pepper 2 tbsp
• Oil for deep frying
• Bread crumbs for coating

Method:

• Make the panada sauce by heating the butter or oil and adding in the flour and salt and pepper, add in milk keep whisking till thick. Keep aside. Heat 1 tbsp oil in a saucepan and add onions and garlic. Stir till the onions are transparent then add chicken salt and black pepper. Remove from heat. Mix the panada sauce, chicken and coriander leaves and leave the mixture to chill, for at least half an hour. After the mixture is chilled, shape the cutlets with the help of beaten egg, flour and bread crumbs. Fry and serve.