Cooked Meat or Chicken Cutlets
These savory cutlets transform tender cooked mutton or chicken into crispy, golden-brown delights perfect for a starter or side dish. The meat is simmered until succulent and dry, then seasoned with a vibrant, aromatic paste of fresh coriander, green chilies, and turmeric before being coated in semolina and egg. This traditional Parsi-style preparation offers a delicious way to repurpose cooked meat with bold, herbaceous flavors and a satisfying crunch.
Ingredients
- 1 pound Boneless mutton or chicken breast (Quantity estimated for a standard batch.)
- 1 teaspoon Salt (Or to taste.)
- 1/2 cup Fresh coriander leaves (Chopped. Quantity estimated.)
- 2 whole Green chilies (Quantity estimated based on typical spice levels.)
- 1/2 teaspoon Turmeric powder (Quantity estimated.)
- 1/2 teaspoon Black pepper powder (Quantity estimated.)
- 1/2 cup Semolina (Rava) (For coating. Can substitute with breadcrumbs.)
- 2 large Eggs (Beaten, for dipping.)
- 1/2 cup Oil or Ghee (For shallow frying. Quantity estimated.)
Instructions
- 1Place the mutton or chicken in a pot with the salt and just enough water to cover. Cook until the meat is fully tender and all the water has evaporated, leaving the meat completely dry. If using chicken, keep the breast and leg pieces whole during cooking.
- 2Once cooked, remove any bones if necessary. Cut the cooked meat into flat, uniform pieces resembling cutlets. If you prefer a simpler taste, you can proceed to coating and frying them as is (salted only).
- 3Crush the coriander leaves and green chilies into a paste. Mix in the turmeric powder and black pepper. Apply this spice paste evenly over both sides of the meat cutlets.
- 4Coat each spiced cutlet with semolina (rava), pressing it gently so it adheres. Dip the coated cutlets into the beaten eggs. Heat oil or ghee in a frying pan over medium heat. Fry the cutlets until golden brown and crispy on both sides.