In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (mutton, Chicken or fish) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, cinnamon, corianders (cilantro), green chillies, lemon and salt. This is then dipped in an egg mix or corn starch and then in bread crumbs , and fried in ghee or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the city of Kolkata. Beef cutlets are popular in the states of Kerala and Goa.
The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. This should not be confused with grilled patties such as aloo tikki . A cutlet is traditionally deep-fried.
- 1/2 kilogram lean minced beef OR lamb
- 2 edium sized onions, finely chopped or grated
- 2 slices bread, soaked and squeezed
- 2 eggs, beaten
- 4 stalks coriander leaves, chopped
- 1/2 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon garam masala powder
- 2-3 green chillies, finely chopped 1 tsp salt (or to taste)
- Golden breadcrumbs OR semolina
- oil for frying