Ingredients
-
1/2
-
2
-
2
-
-
3/4
-
6 - 8
-
1
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Beef Cutlets,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 ;),These were just so tasty, followed the recipe exactly, used desiccated coconut with the 1/2 cup of water, but didn’t actually get a coconut flavour. used 2 Jalapeno chillies (green) so they were rather spicy and made my cutlets big so only got 8 of them. Great recipe.,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 😉
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Steps
|
1
Done
|
Mix All Upto the Egg Ingredients Well. |
|
2
Done
|
(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. |
|
3
Done
|
Coat With the Bread Crumbs or Semolina (i Prefer the Semolina). |
|
4
Done
|
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. |
|
5
Done
|
Add a Little More Oil If You Require. |
|
6
Done
|
I Normally Use Non-Stick Pans and So Need a Minimum of Oil. |
|
7
Done
|
(1 Litre Lasts Over a Month and a Half in My Household). |
