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Pasta Cutlet
Noodles, cheese, and veggies is a perfect combo for any cutlet. Relish these delicious cutlets along with the healthy salad.
Chef Ranveer Brar's Pasta Cutlet recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 100 min

INGREDIENTS

  • For The Cutlets 100 gm butter
  • 2 tbsp oil
  • 3 cups boiled noodles
  • 1 cup grated processed cheese
  • 100 gm refined flour cup red yellow and green capsicums sliced
  • 2 cup milk
  • Crushed black pepper to taste
  • 2 cloves
  • 1 to 2 eggs whisked and seasoned with salt
  • 1 onion
  • Plastic wrap as required
  • refined flour for coating
  • Breadcrumbs for coating
  • salt to taste
  • For The Salad 4 to 5 lettuce leaves
  • ½ tomato
  • Crushed black pepper to taste
  • 1 tbsp olive oil
  • salt to taste
  • For Garnish Crushed black pepper

HOW TO PREPARE PASTA CUTLET

  1. 1

    For the white sauce melt butter in a pan and add refined flour to it.
  2. 2

    Mix very well so that no lumps are formed.
  3. 3

    Add sliced onions and milk to the pan and whisk well so that there are no lumps.
  4. 4

    Add bell peppers, salt, crushed black pepper, and cloves.
  5. 5

    Cook for a minute.
  6. 6

    Reserve some white sauce.
  7. 7

    To the remaining white sauce in the pan, add boiled noodles and grated processed cheese.
  8. 8

    Mix well.
  9. 9

    Line a square glass dish with plastic wrap and put the mixture in it, spreading it evenly.
  10. 10

    Cover with the plastic wrap and freeze the mixture for 1 to 1.
  11. 11

    5 hours.
  12. 12

    Remove from freezer, discard the plastic wrap and cut rectangular cutlets from the mixture.
  13. 13

    Coat the cutlets first in the refined flour and egg mixture, and then in breadcrumbs.
  14. 14

    Heat oil in a pan and shallow fry the cutlets.
  15. 15

    For the salad, tear some lettuce leaves, add tomato wedges, add crushed black pepper, salt, and olive oil.
  16. 16

    Mix well.
  17. 17

    Arrange the salad and cutlets in the serving dish.
  18. 18

    Garnish the cutlets by sprinkling some crushed black pepper and serve.
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