| rdfs:comment | - In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, pork, fish and chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. The potato is boiled, mashed and mixed with finely cut green chillies and coriander and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil.
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| abstract | - In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, pork, fish and chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt. The potato is boiled, mashed and mixed with finely cut green chillies and coriander and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in ghee or vegetable oil. The vegetarian version has no meat in it. Instead the filling is a combination of the mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This food is part of the cuisine of Kerala Nasrani Christians specifically. This international Indian favorite appetizer is prepared by boiling and mashing potatoes, chopping up onions, finely dicing green peppers (green chilies), and cilantro (optional) combining in Indian spices such as pepper and salt. After you combine all the components, crack one egg and use breadcrumbs for the coating. First, you dip both sides of the cutlet in eggwash. Next, you dunk the eggwashed cutlet in breadcrumbs. Lastly, you lightly fry the cutlet in hot oil. After that, enjoy warm with tomato ketchup or plain.
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