Olivier salad or Russian salad is a traditional dish in the Russian cuisine served during the holidays and other celebrations. Popular globally, consisting of boiled and cubed ingredients such as; chicken, potatoes, carrots, green beans, green peas, dressed with mayonnaise, pepper and salt. Staying authentic to the salad version, I have used the above elements and transformed them into cutlets without the use of any additional spices, white sauce or cheese. Crispy on the outside with a moist interior, these cutlets are tempting and delicious.
Leftover rotisserie chicken has been used, speeding up the preparation. Diced fine in a food processor and mixed in with cooked vegetables. The mixture is shaped either into rounds or using a mould. Dredged in flour, beaten egg, coated with toasted vermicelli and fried in oil. Mild with no spices and filled with vegetables, perfect for sneaking some into the children's diet. The cutlets can be made ahead, refrigerated and reheated in the oven just before serving. Served as a snack or appetizer at a party or family gatherings.
A typical Russian kotleta meaning cutlet is a breaded ground chicken or veal patty. A distinct feature of this cutlet is that butter is added to the meat mixture resulting in a juicy and tender consistency. Besides butter, onion (raw or sautéed in butter), an egg and bread soaked in milk are also included for a softer texture. Seasoned with pepper, salt and shallow-fried.
Leftover rotisserie chicken has been used, speeding up the preparation. Diced fine in a food processor and mixed in with cooked vegetables. The mixture is shaped either into rounds or using a mould. Dredged in flour, beaten egg, coated with toasted vermicelli and fried in oil. Mild with no spices and filled with vegetables, perfect for sneaking some into the children's diet. The cutlets can be made ahead, refrigerated and reheated in the oven just before serving. Served as a snack or appetizer at a party or family gatherings.
A typical Russian kotleta meaning cutlet is a breaded ground chicken or veal patty. A distinct feature of this cutlet is that butter is added to the meat mixture resulting in a juicy and tender consistency. Besides butter, onion (raw or sautéed in butter), an egg and bread soaked in milk are also included for a softer texture. Seasoned with pepper, salt and shallow-fried.
Russian Chicken Cutlets
(Yields 12)
Ingredients:
2 cups chicken (boiled or leftover rotisserie)
1 carrot (about 100 grams)
1 cup green peas
2 potatoes (about 300 grams)
1/2 cup mayonnaise
1/2 teaspoon pepper powder
1/2 cup white flour
2 eggs (lightly beaten)
2 cups toasted vermicelli (broken into small pieces)
oil for deep frying
salt
Method:
Wash, boil potatoes with water and salt until fork tender. Peel and pass through a ricer. Set aside.
Peel, wash and cut carrot into tiny cubes. Transfer to a pan along with green peas, water and salt. Cook until tender-crisp not mush. Drain out the water through a sieve.
Dice chicken fine in a food processor. Transfer to a bowl, add riced potatoes, carrot, peas, mayonnaise, pepper powder and salt. Mix well and form into rounds, oval or use a mould to shape.
On medium flame, heat oil for deep frying.
Dredge each cutlet in flour, then beaten egg and finally vermicelli.
Fry cutlets until golden brown on both sides. Drain on absorbent paper towels.
Serve hot.
Note:
(Yields 12)
Ingredients:
2 cups chicken (boiled or leftover rotisserie)
1 carrot (about 100 grams)
1 cup green peas
2 potatoes (about 300 grams)
1/2 cup mayonnaise
1/2 teaspoon pepper powder
1/2 cup white flour
2 eggs (lightly beaten)
2 cups toasted vermicelli (broken into small pieces)
oil for deep frying
salt
Method:
Wash, boil potatoes with water and salt until fork tender. Peel and pass through a ricer. Set aside.
Peel, wash and cut carrot into tiny cubes. Transfer to a pan along with green peas, water and salt. Cook until tender-crisp not mush. Drain out the water through a sieve.
Dice chicken fine in a food processor. Transfer to a bowl, add riced potatoes, carrot, peas, mayonnaise, pepper powder and salt. Mix well and form into rounds, oval or use a mould to shape.
On medium flame, heat oil for deep frying.
Dredge each cutlet in flour, then beaten egg and finally vermicelli.
Fry cutlets until golden brown on both sides. Drain on absorbent paper towels.
Serve hot.
Note:
- Vermicelli can be replaced with breadcrumbs and cutlets shallow-fried.
- I did not have green beans, which can be included in the mixture.
- One rotisserie large boneless breast was used. It can be replaced by boiling a fresh one after seasoning with salt, marinating with a paste of ginger, garlic and green chillies (optional). Use very little water when cooking and ensure that most of it is absorbed when the meat is cooked through.
- Hellmann’s mayonnaise was used. If desired, use light mayonnaise.
- Cutlets were served with avocado mayonnaise dressing. Mash 2 avocados, mix in 2 tablespoons of mayonnaise, a dash of lime juice, tabasco and salt.
