Meat Cutlet :A step by step Tutorial

photo credits Big B
Meat Cutlets are huge hit in our family.My kids love meat cutlets, so I make them in a batch and freeze them to use when they ask for it.
I had earlier posted the meat cutlet recipe on my blog , which was the way I  made  them for a long time. Then, by chance I happened to make cutlets with meat left over from Mutton curry I had made before.... and  everything changed!!
 I really liked the texture of the cutlet I got as a result and have since stuck to this recipe. I have made this on several occasions and it always is a favourite. I serve it as a snack or as a side dish
I  also use it as a burger and make sandwiches too.

You will need:

500 gms Lean Meat ( we get stew meat here, which is very handy)
3 medium potatoes
1large onion (chopped finely)

2 green chillies ( chopped finely)
1'' piece ginger (chopped finely)
a little corriander leaves (optional)
 To Marinate
1tbsp ginger garlic paste
1tsp pepper
1/4 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder

2 eggs 

1 1/2 cups bread crumbs

Oil to shallow fry, saute
Salt and Pepper to taste.

Marinate the meat with the chilli powder, coriander powder, ginger garlic paste, salt , pepper, keep aside for half an hour. Then pressure cook for 20 mins.with very little water. When done and cooled,
 Put it in a mixie and pulse it , coarsely This is the texture you are going for.

Boil the potatoes, remove the skin and mash it well with a potato masher.
Beat the eggs lightly , mix with salt and pepper to taste and keep aside

 Mix the meat and mashed potato well together.Keep aside.

Pour oil in a skillet and saute the finely chopped onion ,when they turn limp add the finely chopped ginger and chopped chilli.
Saute for a couple more minutes till the onions turn pink.Switch off stove .Allow to cool for a few minutes.
Mix the sauted onion mixture with the mashed potato meat mixture.
Roll into balls.
Flatten them to your desired shape,
photo credits Big B
, Dip in the Egg mixture,
Photo Credits Big B
Roll out in bread crumbs
Photo Credits Big B

Deep fry in  oil. When they turn golden brown, drain and remove on to paper towels.

Serve hot. 
Photo Credits Big B
Cook Book Scribbles 

  • Make sure the meat/ potato mixture is dry and not too loose.
  • The Oil needs to be almost smoking  hot  to prevent the cutlets from breaking
  • Also make sure the oil covers the cutlets completely , again to prevent the cutlets from breaking.
  • If you want to make it Gluten Free, you can dip the cutlets only in the egg mixture, skip dipping in the bread crumbs. You will not have a crispy outer cover but the taste does not differ much.
  • I use the term Meat cutlet because you can either use beef , mutton, or chicken

  • The cutlets freeze really well,so you can make a big batch  of the bread crumb coated cutlets , days before a party or dinner or just so you have them handy for hungry kids and fry them straight out of the fridge without thawing.... in that case , take care not to burn the cutlets


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