Mutton or Chicken Cutlets
These traditional Parsi-style cutlets feature tenderized slices of mutton or chicken, marinated in a robust ginger-garlic infusion and fresh green herbs. The meat is flattened and scored to ensure tenderness, then coated in crisp breadcrumbs or semolina before being dipped in beaten egg and pan-fried to create a signature golden, lacy exterior. A classic savory dish that offers a delightful contrast between the crunchy coating and the succulent, spiced meat inside.
Ingredients
- 1 pound Boneless mutton (leg) or chicken breast (Cut into 6 equal pieces (approx 2 inches long, 1 inch wide/thick). Originally specified as '6 cutlets'.)
- 25 grams Fresh ginger (Originally '2 tolas'. Peel and grind to a paste or extract juice.)
- 6 grams Fresh garlic (Originally '1/2 tola'. Peel and grind to a paste or extract juice.)
- 1 teaspoon Salt (Heaped teaspoon, or to taste.)
- 1 cup Fresh coriander leaves (Originally '3 bunches'. Chopped finely.)
- 3 whole Green chilies (Adjust to taste. Finely chopped.)
- 1 tablespoon Celery leaves (Originally '1/2 tola'. Finely chopped.)
- 1 tablespoon Spinach or Parsley (Originally '1/2 tola palo'. Finely chopped.)
- 6 leaves Fresh mint leaves (Finely chopped.)
- 1 tablespoon Tamarind paste (Optional. Originally '2 tolas tamarind', seeded and ground.)
- 1 cup Breadcrumbs or Semolina (For coating. Originally 'paunu cream' (bread crumb) or 'ravo' (semolina).)
- 2 large Eggs (Beaten, for dipping.)
- 1/2 cup Ghee or Vegetable Oil (For shallow frying. Quantity estimated.)
- 1 tablespoon Raw papaya paste (Optional tenderizer if meat is tough. Originally '1.5 tolas' or '10 drops papaya milk'.)
More recipes using Mutton or chicken
Fancy Mutton or Chicken Cutlets
These elaborate Parsi-style cutlets feature tender minced mutton or chicken marinated in fresh ginger-garlic juice for deep flavor. Unlike standard cutlets, these are uniquely assembled by pressing a vibrant mixture of finely chopped herbs, onions, and potatoes directly into the meat patty before breading, creating a textured, aromatic crust. Fried in ghee to a golden crisp, they offer a rich, savory experience perfect for special occasions.
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.
Mutton or Chicken with Potatoes
This traditional Parsi specialty transforms simple mutton or chicken into a hearty meal by simmering it with tender potatoes in a savory, aromatic gravy. The dish offers a delightful textural contrast between the succulent meat and soft potatoes, which can be cut into decorative shapes for an elegant presentation. Optional additions of fresh tomatoes and a pinch of sugar create a subtle sweet-and-sour profile, while a 'dry' version allows the rich flavors of ghee to shine through.
Masala Mutton or Chicken Curry
A rich and aromatic Parsi-style curry featuring tender mutton or chicken simmered with potatoes in a savory gravy. This historical recipe combines traditional Indian spices like turmeric and garam masala with colonial influences such as Worcestershire sauce and celery, creating a unique fusion flavor. Finished with boiled eggs and fresh herbs, it offers a hearty and satisfying meal perfect for special occasions.
Instructions
- 1Cut the mutton or chicken into 6 rectangular pieces, approximately 2 inches long, 1 inch wide, and 1 inch thick. Using a knife, carefully score and flatten the pieces to tenderize them without breaking them apart. If the meat is tough, prick it all over with a fork.
- 2Crush or grind the ginger and garlic to extract their juice (or use fine paste). Mix this with the salt. Rub this mixture thoroughly over both sides of the meat cutlets. Place them in a dish, cover, and let marinate for 3 hours. Note: If the meat is known to be tough, mix the raw papaya paste or drops of papaya milk into this marinade and marinate for only 1.5 hours.
- 3If a spicy masala cutlet is desired, finely chop the coriander, green chilies, celery, spinach (or parsley), and mint leaves. If using tamarind for sourness, grind it to a fine paste. Mix these herbs and tamarind into the ginger-garlic marinade and coat the cutlets again.
- 4Spread breadcrumbs or semolina on a flat plate. Place a marinated cutlet on top, then cover with more crumbs or semolina. Press down firmly with your palm to ensure the coating adheres to both sides. Beat the eggs in a separate bowl. Heat ghee or oil in a frying pan over medium heat. Dip each coated cutlet into the beaten egg, then immediately place in the hot pan. Fry until golden brown and cooked through, turning once to cook both sides evenly.
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Fancy Mutton or Chicken Cutlets
These elaborate Parsi-style cutlets feature tender minced mutton or chicken marinated in fresh ginger-garlic juice for deep flavor. Unlike standard cutlets, these are uniquely assembled by pressing a vibrant mixture of finely chopped herbs, onions, and potatoes directly into the meat patty before breading, creating a textured, aromatic crust. Fried in ghee to a golden crisp, they offer a rich, savory experience perfect for special occasions.
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.
Kheema Cutlets (Minced Meat Cutlets)
Savory and tender minced meat cutlets spiced with fresh herbs, Worcestershire sauce, and lemon. This traditional Parsi recipe combines minced mutton or chicken with mashed potatoes and aromatic greens like mint, celery, and parsley for a flavorful bite. Coated in egg and breadcrumbs, they fry up to a perfect golden crisp, making them an excellent appetizer or side dish.
Cutlets in Tomato Gravy
Tender, fried cutlets are simmered in a vibrant, tangy tomato gravy spiced with ginger, garlic, and fresh cilantro in this traditional Parsi dish. The rich sauce, balanced with a touch of vinegar and sugar, softens the crispy exterior of the cutlets, creating a luscious texture that melts in the mouth. Best served hot with rotis or crusty bread to mop up the flavorful gravy.