🧾 Ingredients
Makes about 6–8 medium cutlets
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500 g minced meat (beef, chicken, or lamb)
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1 small onion, finely chopped or grated
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2–3 cloves garlic, minced
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1-inch piece ginger, grated
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1–2 green chilies, finely chopped (optional, adjust to taste)
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½ tsp black pepper powder
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1 tsp garam masala
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1 tsp chili powder (optional)
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1 tsp salt (adjust to taste)
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½ cup breadcrumbs (plus extra for coating)
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1 egg, beaten
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2 tbsp fresh coriander, chopped
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2–3 tbsp oil for frying
👩🍳 Instructions
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Prepare the mixture:
In a large bowl, combine minced meat, onion, garlic, ginger, green chilies, spices, breadcrumbs, egg, and coriander. Mix well but gently — overmixing can make cutlets tough. -
Shape the cutlets:
Divide the mixture into equal portions and shape them into small patties (oval or round). -
Coat (optional for extra crispiness):
Lightly coat each cutlet with extra breadcrumbs. -
Pan-fry:
Heat oil in a non-stick skillet over medium heat. Fry the cutlets 3–4 minutes per side until golden brown and cooked through. -
Drain & serve:
Transfer to a paper towel to remove excess oil. Serve hot with ketchup, chutney, or a salad.
💡 Tips for Juicy Cutlets
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Don’t overcook: Minced meat cooks quickly; overcooking dries them out.
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Add moisture: Onion, egg, and a little milk or yogurt help keep the cutlets soft.
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Rest before frying: Let the patties rest for 10 minutes after shaping; they hold together better.
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Mix lightly: Heavy mixing toughens the meat.
If you want, I can provide a Pakistani-style variation with spices and secret tricks that make these cutlets extra juicy and flavorful — just like street food or restaurant style. Do you want me to do that?
