Mutton or Chicken Cutlets

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'.)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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