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Food and Drinks News

3 non-veg cutlets that are so easy to cook

India Today logo India Today 15-07-2018

There is a way to get a great mash-up of non-veg and deep-fried--they're called cutlets. They are easy to make, and that perfect blend of everything you've been missing.

Kolkata egg chops
Scotch eggs were brought to India by the British, but Bengalis now make their own version. Picture courtesy: Pinterest/Jamie Oliver © India Today Scotch eggs were brought to India by the British, but Bengalis now make their own version. Picture courtesy: Pinterest/Jamie Oliver

The Scottish taught this one to Bengalis, and they're made it famous as the dim-er devil or chop one can get at roadside eateries in Kolkata. A boiled egg, coated with mashed potatoes and spices, and then deep fried--really, could your post-Navratri binge get any more interesting?

You'll need: 6 eggs, hard-boiled; 3-4 potatoes, boiled and mashed; 1 onion, chopped; 2 chillies, chopped; Salt, to taste; 2 tsp garam masala; 1 egg, whisked; 5 tbsp flour; 5 tbsp bread crumbs; Oil, to fry.

Mix the potatoes, onion, chillies, salt, and garam masala in a large bowl. Coat each egg with an equal portion of the potato mix. Smooth out the surface of the coated eggs, and roll them in the flour. Then, dip them in the whisked egg, and roll on the bread crumbs. Heat oil in a wok, and deep fry the coated eggs till the shell turns golden-brown. Serve it hot with ketchup or chutney.

Chicken cutlets
Chicken cutlets can be paired with a fresh salad, if you want a healthy meal. Picture courtesy: Pinterest/kitchme.com © India Today Chicken cutlets can be paired with a fresh salad, if you want a healthy meal. Picture courtesy: Pinterest/kitchme.com

These chicken cutlets are so easy to make that you can whip them up in half an hour. If you're still in a healthy-eating mode, just pair these cutlets with a fresh salad, and you'll have a meal ready.

You'll need: 2 chicken breasts; 1 tsp red chilli powder; 1 tsp garam masala; 1/2 tsp ginger-garlic paste; 4 tbsp flour; 1 egg, whisked; 4 tbsp bread crumbs; Salt, to taste; Oil, to fry.

Flatten out the chicken breasts with a rolling pin so that they are even in width. Rub the ginger-garlic paste, red chilli, garam masala and salt on the chicken. Roll it on the flour, then dip it in the egg. Finally coat it evenly with the brad crumbs, and deep fry in the oil at a medium flame for 15 minutes. Serve it with chutneys and a fresh salad.

Fish cutlets
Fish cutlets are best made with fresh fish like barramundi and catla. Picture courtesy: Pinterest/yummytummyaarthi.com © India Today Fish cutlets are best made with fresh fish like barramundi and catla. Picture courtesy: Pinterest/yummytummyaarthi.com

If you like the way crispy-fried fish taste, then you'll love this easy-peasy recipe. Just ask your local fishmonger to cut the fish, preferably bhetki (barramundi) or catla, in boneless fillets. You can also buy fresh fillets at high-end food stores, but the fresh ones are much better.

You'll need: 6 fish fillets; 1 tsp ginger-garlic paste; 1 tsp red chilli powder; 1 tsp garam masala; 4 tbsp flour; 1 egg, whisked; 4 tbsp bread crumbs; Salt, to taste; Oil, to fry.

Mix the ginger-garlic paste, red chilli powder, garam masala and salt together. Rub this mix on the fish fillets, and let it marinade for half an hour. Then gently roll the fillets in flour, then the egg, and finally the bread crumbs. Heat oil in a large wok, and deep fry the fillets for 10-15 minutes at a medium flame. Serve the cutlets hot with mustard sauce and ketchup.

These cutlets are super-easy to make, and easier still to indulge in. You might start out making them as a celebratory feast but soon, you'll be making them more often. And why not? They're fried, they're crispy, and they're all the non-veg you can ever want to indulge in.

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