Cream Chops
Tenderized mutton chops are marinated in a tangy onion-vinegar mixture before being coated in seasoned breadcrumbs and fried to golden perfection in ghee. This traditional Parsi recipe, known as "Cream Chops," emphasizes a melt-in-the-mouth texture achieved by flattening the meat and using a protective egg coating. The result is a savory, crisp exterior with succulent meat inside, perfect for a special dinner.
Ingredients
- 6 pieces Mutton rib chops (Double-rib chops preferred. One bone removed, one kept attached.)
- 2 medium Onions (Sliced. Used for marination only.)
- 2 teaspoons Strong vinegar (Originally '2 small spoons full of strong vinegar'.)
- 1 tablespoon Worcestershire sauce (Originally just 'sauce'. Worcestershire is typical for this cuisine.)
- 1 tablespoon Ginger-garlic paste (Estimated seasoning (implied by reference to 'Cutlets Queen' spices).)
- 1 teaspoon Salt (Estimated quantity.)
- 1/2 cup All-purpose flour (For coating.)
- 1 cup Fresh breadcrumbs (Originally 'bread cream' (likely soft white breadcrumbs).)
- 2 large Eggs (Beaten, for coating.)
- 1/2 cup Ghee (For deep or shallow frying.)
- 1 tablespoon Raw papaya paste (Optional tenderizer for quick method. Originally '1.5 tolas'.)
Instructions
- 1Take six mutton chops, each with two ribs. Remove the bone from one rib, keeping the other bone attached to the meat. Place the meat portion on a chopping block and flatten it with a knife or mallet, spreading it out wide. Pound gently on both sides until tender but not so much that it falls apart like minced meat.
- 2Mix the sliced onions with the vinegar. Apply this mixture to both sides of all the chops. Place them in an earthenware or glass dish and let them marinate for 3 to 4 hours. (Note: For a quicker method, mix ground raw papaya with vinegar, apply to chops, and marinate for only 1 hour).
- 3After marinating, remove all the onions from the chops. Squeeze the chops firmly between your palms to remove as much liquid as possible without breaking the meat. Apply the Worcestershire sauce, ginger-garlic paste, salt, and pepper to both sides of each chop.
- 4Mix the flour and breadcrumbs together. Press this mixture firmly onto both sides of each chop so it adheres well.
- 5Heat the ghee in a frying pan or kadhai until it smokes slightly. Beat the eggs in a bowl. Dip each coated chop into the beaten eggs, then carefully place into the hot ghee. Fry until crisp, golden brown, and cooked through. Serve hot.