½ to 1teaspoonred chili powderless or more to taste
¾teaspoon saltor to taste
½teaspoonblack pepper
½teaspoonturmeric powder
Other
4-5bread slices
½cupmilk
2tablespooncilantro
2tablespoon mint leaves
1tablespoon lemon juice
1cupbread crumbsfor rolling cutlets
For frying
3large eggswhite and yolk separated for egg wash
¼ teaspoon salt
¼ teaspoon red chilli
Oil for frying
Instructions
Preparing Cutlets mixture
Soak bread in milk then mash the bread, set aside.
Put meat mince and spices in a food processor and pulse until mince is very fine and soft.
Add soaked bread, cilantro, mint, lemon juice, and 1 egg to grounded mince. Mix the mince and spices very well with hands. The mixture should be soft like roti dough.
Cook a small ball of cutlets to test the salt and spice level. Adjust mixture as per taste at this stage if required. (This step is optional)
Shaping Cutlets
Take bread crumbs on a plate. Then take a small portion of the mince mixture and make a small ball.
Place this ball on the bread crumb plate and cover it with bread crumbs. Press the ball with your fingers and make a round thin disc of about 3 inches. Similarly, make all the cutlets.
Frying Cutlets
Heat oil in a pan on low flame.
Beat egg whites until foamy with a hand beater. Add egg yolk, salt and red chili and whisk well.
Dip each cutlet in egg and shallow fry each cutlet for 4 minutes on each side on medium heat. Then remove on a paper towel and serve.
Video
Notes
You can freeze the cutlet for up to 2 months.
After drying oil, pack cutlets in a foil and serve in foil. You can reheat the cutlets by steaming them on the stove so the cutlets stay juicy and soft.
Oil tends to get foamy while frying cutlets so separate beating of egg yolk and white helps overcome this problem.