Fancy Mutton or Chicken Cutlets

Ingredients

• 1 1/4 pounds Boneless mutton or chicken (leg meat) (Originally '1.25 ratal'. Use tender meat from the upper leg, cleaned and minced.)
• 2 cups Ghee (For frying. Originally listed as '15 seer' which is likely a typo or bulk amount; adjusted to reasonable frying quantity.)
• 25 grams Onion (Originally '2 tolas'. Finely chopped.)
• 25 grams Ginger (Originally '2 tolas'. Peeled.)
• 25 grams Potato (Originally '2 tolas'. Peeled and finely chopped.)
• 15 grams Celery (Originally '1.25 tolas'. Finely chopped.)
• 15 grams Parsley (Originally '1.25 tolas'. Finely chopped.)
• 15 grams Garlic (Originally '1.25 tolas'. Peeled.)
• 10 leaves Fresh mint leaves (Finely chopped.)
• 1 cup Fresh coriander leaves (Originally 'leaves from 4 bunches'. Finely chopped.)
• 3 whole Green chilies (Or 4, to taste. Finely chopped.)
• 1 teaspoon Ground turmeric (Originally '1 flat spoonful'.)
• 1 teaspoon Black pepper powder (Originally '1 flat spoonful'.)
• 4 whole Eggs (For binding/coating.)
• 1 teaspoon Salt (Or to taste.)
• 2 cups Breadcrumbs (Originally 'bread cream/crust'. Quantity estimated for coating.)

Instructions

1. 1Wash the mutton or chicken thoroughly with water, squeeze it dry, and mince it finely.
2. 2Crush the ginger and garlic thoroughly to extract their juice. Discard the fibrous pulp. Mix this juice and the salt into the minced meat. Form the meat into a ball and let it rest for 30 minutes.
3. 3While the meat is resting, finely chop the potatoes and onions into very small pieces (like dust). Wash, dry, and finely chop the coriander, green chilies, and mint. Mix all these chopped ingredients together with the celery, parsley, turmeric, and black pepper.
4. 4After the meat has marinated for 30 minutes, take a portion and place it in the center of a saucer. Carefully flatten it into a round cutlet about 1 inch thick, ensuring it doesn't break. Sprinkle a portion of the herb mixture on top and press it firmly into the meat with your palm. Sprinkle breadcrumbs generously over the top and press them in as well.
5. 5Prepare another saucer by sprinkling it with breadcrumbs. Carefully loosen the cutlet from the first saucer with a knife, lift it, and place it upside down onto the crumb-covered saucer (so the herb side is now down). Sprinkle the new top side with more breadcrumbs and press gently. (Note: Use beaten eggs to help crumbs adhere if necessary, as is standard practice).
6. 6Heat ghee in a frying pan over medium heat. Fry the cutlets until golden brown and cooked through, flipping carefully to ensure even cooking. Serve hot.