Chicken Chop with Mushroom Sauce

Ingredients(for 1 vegetarian chop with 3 tbsp mushroom sauce)

• 1 cup Soya granules or paneer (crumbled) (as chicken substitute)
• 1/2 cup Whole wheat breadcrumbs (for coating)
• 1 medium Boiled potato (mashed, binds the cutlet)
• 1 small Onion (finely chopped)
• 1/4 cup Carrot (grated)
• 1 Green chillies (finely chopped, adjust to taste) - optional
• 1 tsp Ginger-garlic paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Black pepper powder
• to taste Salt
• 2 tsp Olive oil (for shallow frying)
• 1 cup Button mushrooms (sliced, for sauce)
• 1/2 cup Low-fat milk (or almond milk for vegan)
• 1 tbsp Whole wheat flour (to thicken sauce)
• 2 tbsp Fresh coriander leaves (chopped, for garnish) - optional

Instructions

1. 1

   Prepare the soya granules by soaking in hot water for 5 minutes. Drain and squeeze out excess water. If using paneer, crumble it finely.

   5 minutes

   Ensure soya is well-drained to avoid soggy chops.

2. 2

   In a mixing bowl, combine soya or paneer, mashed potato, onion, carrot, green chillies, ginger-garlic paste, turmeric, pepper, and salt. Mix well to form a dough.

   5 minutes

   Mix with hands for even distribution of spices.

3. 3

   Shape the mixture into oval or round cutlets. Coat each lightly with whole wheat breadcrumbs.

   3 minutes

   Press gently to help crumbs stick and prevent breakage during cooking.

4. 4

   Heat 1 tsp olive oil on a non-stick tawa. Shallow fry the chops on medium flame until golden brown on both sides (about 3-4 minutes per side). Remove and keep warm.

   8 minutes

   Do not overcrowd the tawa to ensure crispiness.