Beef / Mutton Cutlets

Mutton Cutlets

These cutlets have been made in our family for more than four generations and is loved by all. It is quite simple and worth the effort. You could even use mutton mince instead. It is always better to get the beef double-minced.


Beef mince – 1/2kg

Onions – 2 large onions diced fine

Ginger-garlic paste – 2 heaped tablespoons

Green chillies – 6~8 cut fine

Corriander Leaves – 1 cup

Eggs – 2 medium-sized

Breadcrumbs / semolina for rolling

Bread slices – 2~4 dipped in water and squeezed to remove water

Oil for shallow frying

Salt to taste


1. Mix the mince, onions, bread (after squeezing out the water), eggs, chillies, ginger-garlic paste and coriander leaves in a bowl.

2. Form the above mixture into cutlet shapes. Dredge it in the bread crumbs.

Dredge the cutlets

3.  Heat enough oil for shallow frying in a pan. That would be around ½-1 cm deep. When the oil is hot, put the cutlets in the pan. Flip it over when the lower side turns a deep brown.

Bon Appetit!

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