This is my cutlet recipe. I add with a little grated coconut added for a twist sometimes. I like to serve these with a tomato sauce or a dipping sauce, as an accompaniment to Pulao and raita or even dal and rice. Not very sure of the yield as it varies depending on the size of my cutlets. I do not like monotony so the the sizes vary ;)
Provided by Girl from India
Categories Meat
Time 45m
Yield 16 cutlets
Number Of Ingredients 20
Steps:
- Mix all upto the egg ingredients well.
- (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12.
- Coat with the bread crumbs or semolina (I prefer the semolina).
- Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like.
- Add a little more oil if you require.
- I normally use non-stick pans and so need a minimum of oil.
- (1 litre lasts over a month and a half in my household).
Nutrition Facts : Calories 135, Fat 10.1, SaturatedFat 5.5, Cholesterol 35.4, Sodium 155, Carbohydrate 4.8, Fiber 1.4, Sugar 1.7, Protein 6.8
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