MEAT CUTLET

Ingredients

• 4 slices slices of loaf (white bread) (Use 3 to 4 slices. Plain white sandwich bread works well.)
• 1 bowl water (Enough to fully submerge the bread slices.)
• 2 whole eggs (The original recipe does not specify a quantity; use enough to bind the paste — approximately 2 eggs.)
• 1 teaspoon powdered pepper (Finely ground black pepper. Adjust to taste.)
• 1 teaspoon salt (Adjust to taste.)
• 2 medium onions onions (pasted / blended to a paste) (Blend or grate to a smooth paste. These go into the marinade. The original text refers to these as 'pasted onions'.)
• 2 whole green chillies (Finely chopped or blended into the paste. Adjust quantity to your heat preference.)
• 900 grams meat (1 seer is approximately 900 g. Lamb or beef works well. Cut into 10 to 12 thin slices.)
• 1 cup powdered biscuits (crushed plain biscuits / crackers) (Crush plain dry biscuits or crackers into fine crumbs. These act as the coating before frying.)
• 1 cup ghee (Use plenty of ghee for shallow or pan frying — enough to coat the base of the pan generously.)
• 2 tablespoons mustard (Served as a condiment alongside the cutlets. Use prepared mustard or mustard sauce.)
• 3 medium potatoes boiled potatoes (Boil until tender, then slice. Served as an accompaniment.)
• 2 medium onions onions (for serving) (Sliced raw and served alongside the cutlets as a garnish or accompaniment.)

Instructions

1. 1Place 3 to 4 slices of loaf bread into a bowl of water and let them soak for 1 to 2 minutes. The bread should become fully saturated and soft. Do not let them sit too long or they will disintegrate completely — just until they are thoroughly wet and pliable.
2. 2Take the soaked bread slices and squeeze out all the water firmly using your hands — press them between your palms until as dry as possible. Place the squeezed bread into a large mixing bowl. Add the eggs, powdered pepper, salt, pasted onions, and finely chopped or blended green chillies. Mix and mash everything together with your hands or a fork until you have a uniform, cohesive paste. It should be thick enough to coat the meat.
3. 3Cut the meat (approximately 900 g / 1 seer) into 10 to 12 thin, even slices. Place each slice on a sturdy cutting board. Using a meat mallet, the back of a heavy pan, or a rolling pin, pound both sides of each slice firmly to tenderise the meat. This breaks down the muscle fibres and helps the marinade absorb more deeply. The slices should be noticeably thinner and more tender after pounding.
4. 4Add the tenderised meat slices to the bowl of spiced paste. Turn each slice to coat it thoroughly on all sides. Make sure the paste gets into any crevices created by the pounding. Cover the bowl and leave the meat to marinate for about 1 hour at room temperature, or in the refrigerator if your kitchen is warm. The longer the meat sits in the paste, the more flavourful it will be.
5. 5Spread the powdered biscuit crumbs out on a large plate or flat surface. Take each marinated meat slice and press it firmly into the crumbs, turning to coat both sides and the edges evenly. Shake off any excess loose crumbs. The crumb coating gives the cutlets their crisp exterior when fried.
6. 6Heat a generous amount of ghee in a large frying pan over medium-high heat. The ghee should be hot and shimmering before you add the cutlets — test it by dropping in a pinch of biscuit crumbs; they should sizzle immediately. Place the crumb-coated cutlets into the pan in batches, being careful not to overcrowd. Fry for 3 to 4 minutes on each side until deeply golden and cooked through. Remove and drain on a plate lined with paper towels if desired. Repeat with remaining cutlets, adding more ghee as needed.
7. 7Arrange the hot fried cutlets on a serving plate. Serve alongside slices of boiled potato, raw sliced onions, and mustard as a condiment on the side.