Chicken cutlets are tender meat cakes that are popularly served as a starter around the world and eaten by dipping in a variety of hot and tangy sauces. The term cutlet is of English origin and originally refers to a piece of meat that has been seasoned, battered and fried. However, the dish has seen many changes over the years and today any round cake that is coated and fried is called as cutlet.
White sauce cutlets also known as Bohri cutlets are moist and cheesy inside and have a thin crispy coating on the outside. The most prominent and important flavoring ingredient of these cutlets is the white sauce, which is used to bind all the ingredients together. White sauce, also known as bechamel, is not only used in a variety of dishes but is also the base of many other sauces. It's easy to make and only uses a few common ingredients that you probably already have in your kitchen. With a little extra spice, white sauce can be poured over vegetables or biscuits as basic gravy. You can also vary the thickness to match whatever dish you are making. Unlike the usual binding where boiled potatoes are used for most cutlets these days, white sauce makes an excellent moist and flavorful binder for white sauce cutlet.
These kids special chicken white sauce cutlets combine shredded chicken and chopped vegetables with a thick white sauce also known as panada in Bohri. These Chicken White Sauce Cutlets are a great make-ahead option for those lazy no cook days or unexpected guests arrival. You may store the cutlets in any airtight container for up to 1 month in freezer. Do not thaw these before frying after taking out of freezer. Chicken white sauce Cutlet are good for kids lunch box and can also be taken on the go as they are dry to carry and can be quickly mashed and wrapped in roti or bread to make a filling meal.
In a wok add cooking oil, chopped onion, garlic and mix well. Saute these for a minute.
Add boiled and shredded chicken along with crushed black pepper, salt and mix well. Cook these for about 2 minutes over medium flame.
Then add corn kernels, chopped capsicum and combine everything well. Cook the vegetables for 1 minute, take out in a bowl and keep aside.
__________________ For White Sauce _______________
Add butter and cooking oil in a pan and let the butter melt. (we are using cooking oil here so the butter may not burn).
Add all purpose flour in the melted butter and cook for about 30 seconds.
Continue whisking and gradually add milk in the flour so that lumps may not form.
Add dried oregano, crushed black pepper and salt, whisk everything well until the sauce thickens.
Now add chicken and vegetable mixture in the sauce and mix well.
Turn off the flame and then add shredded cheese in this chicken mixture, mix well and then let the mixture cool down completely.
_____________ For Assembling and Frying _____________
Grease you hands with oil, take small quantity of mixture (about 50 grams) in your hands and shape it into a cutlet.
Dip the cutlet in the whisked egg then coat with bread crumbs, keep it aside. Do the same process with complete mixture. (You may store the cutlets in any airtight container for up to 1 month in freezer. Do not thaw these before frying after taking out of freezer).
Heat cooking oil in a frying pan and fry the cutlets over low flame until golden brown from all sides.
Kids special chicken white sauce cutlets are ready, serve with ketchup or chutney of your choice.
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