How to make Russian Cutlets Recipe - Chicken and spaghetti cutlets a favourite of muslims.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken ( हड्डी रहित चिकन ) , Spaghetti ( स्पेघेटी )

Cuisine : Continental

Course : Starter

Russian Cutlets

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Russian Cutlets Recipe Card

Russian Cutlets

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Russian Cutlets

  • Boneless chicken 250 grams

  • Spaghetti 250 grams

  • Salt to taste

  • Oil 1 teaspoon

  • Eggs 2

  • Butter 2 tablespoons

  • Refined flour (maida) 2 tablespoons

  • Milk 2 cups

  • Black pepper powder 1/2 teaspoon

  • Mustard powder 1/4 teaspoon

  • Cheese grated 1/2 cup

  • Fresh bread crumbs 1-2 cups

  • Lemon cut into wedges for garnish


Step 1

Boil and shred chicken. Keep aside. Boil five cups of water with half a teaspoon of salt and one teaspoon oil. Add spaghetti and cook till al-dente. Refresh in cold water, drain and spread on a plate to cool.

Step 2

To make egg wash, combine eggs with one tablespoon of water, whisk till light and fluffy and keep aside. To prepare white sauce, heat butter, add refined flour and sauté for a couple of minutes.

Step 3

Gradually add milk, stirring all the while to avoid lumps. Add salt, pepper powder and mustard powder and mix well. Remove pan from heat. When the sauce cools, add grated cheese, boiled chicken, spaghetti and breadcrumbs and mix well.

Step 4

Heat sufficient oil in a kadai. Divide the dough into twelve equal portions. Shape into balls, flatten lightly with your hands, dip in egg wash and deep fry in sufficient hot oil till golden.

Step 5

Drain onto an absorbent kitchen paper and serve hot with lemon wedges.

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