White Sauce Cutlets

I am prepping for Ramadan recipes. I make a huge batch of snacks for the family and freeze them for the whole month. The reason why I don’t make them fresh each time, is because I can’t check the food before serving while I am fasting. 

Here are some of the Ramadan recipes I have made: 

• Cajun Chicken Wings

• Chicken Tikka Puffs

• Dhaka Fried Chicken 

• Homemade Pakora Mix 

• Punjabi Samosas

• Peri Peri Bites

• Chicken Pakoras

• Chicken And Spinach Puffs

• Prawn Wontons

• Chicken Croquettes

• Prawn Balls

• Pizza Cutlets

• Chicken And Cheese Lollipops 

• Chicken Donuts

• Pizza Bombs 

• Mini Chicken And Mushroom Pies

• Chicken And Vegetable Spring Rolls 

• Vegetable Spring Rolls 

• Boneless Buffalo Wings

Check them out! 

Preparation Time 20 minutes 

Cook Time 1 hour 

Freeze Time up to 3 months

Yields 12-15 

Ingredients 

2 tablespoons cooking oil  

1 medium onion- chopped 

1 tablespoon garlic paste 

2 1/2 cups chicken- boiled and shredded 

1/2 teaspoon black pepper 

1 teaspoon salt 

3 tablespoons green pepper- chopped finely 

3 tablespoons sweetcorn- boiled and chopped finely

2-3 tablespoons butter 

1 tablespoon oil 

3 tablespoons flour 

1 1/2 cups milk 

1/2 teaspoon oregano 

1/2 teaspoon black pepper 

1/2 teaspoon salt 

1 teaspoon cajun spice 

1/2 teaspoon paprika 

1 cup cheddar cheese- shredded 

2 eggs- beaten 

1 cup bread crumbs 

Cooking oil- for frying 

Instructions 

1. In a wok, add the oil, onion and garlic- sauté them both for 1 minute until the onion softens. 

2. Add the chicken, salt and pepper. Cook it for 2 minutes on a low heat. 

3. Add the corn and green pepper and cook it for a further minute. Remove this all from the wok and place it in a plate for later. 

4. In the same wok, melt the butter and add the flour. Mix it all in and cook the flour out for a minute until fragrant. Slowly add the milk, continuously whisking it in to avoid lumps from forming. 

5. Add the oregano, salt, pepper, cajun spice and the paprika. Cook it down until thick enough to coat the back of a spoon. 

6. Add the chicken mixture back to the wok and mix it all in. Turn off the stove and add the cheese. Mix it all together, pour it out into a large bowl and allow it to cool to room temperature. 

7. Shape the mixture into cutlets. Each should weigh around 50 grams. Place the cutlets on a lined tray and freeze the cutlets for 10 minutes. 

8. Then dip the cutlets in beaten egg and cover them in breadcrumbs. 

9. Place them back on the lined tray and freeze them until completely solid. 

10. Remove the frozen cutlets from the tray and either put them in an airtight container or in ziplock backs for up to 3 months. 

11. To fry the cutlets, heat 1 inch oil in a frying pan until 180c. Fry the kebabs on each side for 2-3 minutes until golden. You do not thaw these cutlets before frying.