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Cutlet (derived from French côtelette, côte, “rib”) refers to: a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat.Veg Cutlet made with potatoes, carrots, beans and peas are great for snack time! These are lightly spiced, pan-fried, crispy on the outside and soft on the inside and also vegan. I remember my house help back in India would make these delicious veg cutlets for our Sunday breakfast sometimes.
- In a bowl take the potatoes,salt and chaat masala. Mix it well.
- Dip the bread in water and squeeze all the water. …
- Take a mixture in your palm and put a little cheese inside and roll in a cylindrical shape.
- Now fry them in hot oil till they are golden brown in colour.
- Serve hot with ketchup.
Contents
What is cutlet made of?
Cutlet (derived from French côtelette, côte, “rib”) refers to: a thin slice of meat from the leg or ribs of mutton, veal, pork or chicken. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat.
What is veg cutlet made of?
Veg Cutlet made with potatoes, carrots, beans and peas are great for snack time! These are lightly spiced, pan-fried, crispy on the outside and soft on the inside and also vegan. I remember my house help back in India would make these delicious veg cutlets for our Sunday breakfast sometimes.
How do you make cutlets without breaking?
Start heating the oil in the frying pan and let it come to a boiling temperature before tossing in the tikkis. Cold oil will break off your tikkis while it is turning soggy, waiting for the oil to boil. Also, make sure you fry the tikki at a low flame that will let the tikki cook through without leaving it burnt.
Is cutlet good for weight loss?
Yes, this is healthy.
This is super healthy for diabetics, heart and weight loss. The recipe is cooked with very little oil. NOTE that it is not deep fried making this vegeatable cutlet a healthy evening snack.
Why do cutlets break when frying?
Even if you follow the recipe thoroughly, sometimes you will be shocked to see your cutlets falling apart or breaking while frying. This happens mainly when the meat and mashed potato is not in the right proportion or when they are not at all moist.
Is cutlet a Indian food?
The word cutlet has originated from the French word côtelette, and was first known to be used in the year 1682. Since then, it has found its place in almost all cuisines of the world, be it French, Italian, American, Indian or Russian.
Can we use Rava instead of bread crumbs?
If you do not have breadcrumbs, then you can also use rava (sooji or cream of wheat). Coat it evenly with rava.
What meat is a cutlet?
In cooking terms, a “cutlet” of meat — chicken, pork, beef, lamb, turkey — refers to a thin cut of meat usually taken from the leg or rib section (with fowl, sometimes the breast) of the animal. Commonly, cutlets are pounded even thinner before being quickly cooked over high heat.
Does cutlet have a bone?
A cutlet is a small, boneless cut of meat which can be used in a variety of dishes.
Why are cutlets called cutlets?
This word probably came from the French côtelette, which evolved into “cutlet” in English. In Italian cotoletta refers to a food dipped in egg and bread crumbs and then fried.
Is cutlet a Indian food?
The word cutlet has originated from the French word côtelette, and was first known to be used in the year 1682. Since then, it has found its place in almost all cuisines of the world, be it French, Italian, American, Indian or Russian.
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Contents
History[edit]
American and Canadian cuisines[edit]
Austrian cuisine[edit]
Australian cuisine[edit]
British cuisine[edit]
French cuisine[edit]
Hong Kong cuisine[edit]
Indian cuisine[edit]
Iranian cuisine[edit]
Italian cuisine[edit]
Japanese cuisine[edit]
Polish cuisine[edit]
Cuisines of Russia Ukraine and other countries of former Soviet Union[edit]
Sri Lankan cuisine[edit]
References[edit]
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Veg Cutlet – Cook With Manali
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🍛 Aloo Cheese Cutlets | Indian | Vegetarian | Recipe
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How to make crispy and delicious cheesy cutlets at home? – The Statesman
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Wikipedia
Food (often sliced meat)
Cutlet (derived from French côtelette, côte, “rib”[1][2]) refers to:
a thin slice of meat from the leg or ribs of mutton, veal,[2] pork or chicken a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail a mash of vegetables (usually potatoes) fried with bread
History [ edit ]
Cutlet were a typical starter in French cuisine, as a variation of Croquettes with a shape of small rib (côtelette in French). The bone was simulated by a piece of fried bread or pasta. The recipe became popular in all Europe due to the influence of French cuisine.[3]
American and Canadian cuisines [ edit ]
From the late 1700s until about 1900, virtually all recipes for “cutlets” in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently,[when?] in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil.
Austrian cuisine [ edit ]
Australian cuisine [ edit ]
Australians eat lamb cutlets battered with egg yolk and breadcrumbs. Chicken cutlets are also very popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian children’s cuisine. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Cutlets amongst this population are usually veal or chicken.
British cuisine [ edit ]
In British cuisine a cutlet is usually unbreaded and can also be called a chop.[4] If referring to beef, more than one piece together would be generally called a rib of beef or a rib joint, whilst lamb ribs are called a rack, or rack of lamb. Lamb racks can also be tied into a circular shape before cooking, with the ribs on the outside, giving a crown shape, leading to the name “crown of lamb”.
French cuisine [ edit ]
In France, cutlets can be made with any of the Salpicons of poultry, game, fish and shellfish, mixed with the necessary amount of forcemeat in keeping with the main ingredient; the consistency should be adjusted with a little well-reduced sauce which should also be in keeping with the ingredients.
These cutlets should be egg and crumbed and they should be shallow fried and coloured in clarified butter instead of being deep fried.[5]
Hong Kong cuisine [ edit ]
In Hong Kong, the cutlet was introduced during the period of British colonial occupation along with other cooking influences. It is seen as “sai chaan” or Western cuisine. Veal, pork and chicken are battered and deep fried for lunch. Seafood such as shrimp or scallop that is battered or breaded and deep fried can also be known as ‘cutlet’ in Hong Kong. It is usually served alongside rice or spaghetti noodles.
Indian cuisine [ edit ]
Indian Cutlet
In Indian cuisine, a cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat (mutton, Chicken or fish) 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. This is then dipped in an egg mix or Corn starch and then in Bread crumbs (also see breaded cutlet), and fried in ghee or vegetable oil. Mostly chicken and mutton cutlets are very popular snacks in the city of Kolkata. Beef cutlets are popular in the states of Kerala and Goa.
The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together. This version is more popular with the vegetarian Indian population. This should not be confused with grilled patties such as Aloo Tikki. A cutlet is traditionally deep-fried.
Iranian cuisine [ edit ]
Iranian cutlets
In Iran, cutlet (Persian: کتلت) is a popular hamburger-like thin layered fried of mixture of ground beef Or pea flour, mashed or grated potatoes, eggs, onions, spices and bread crumbs.
Italian cuisine [ edit ]
The use of the cutlet (cotoletta) is quite widespread in Italian cuisine in many different variations. The most famous variant is the Milanese cutlet (cotoletta alla milanese), a veal cutlet covered in bread crumbs and fried in butter. It should not be mistaken for the Wiener schnitzel (which should be referred as a scaloppina alla viennese, or as fettina impanata in Italian), because it’s a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesn’t. It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, or vice versa.
Japanese cuisine [ edit ]
The cutlet was introduced to Japan during the Meiji period, in a Western cuisine restaurant in the fashionable Ginza district of Tokyo. The Japanese pronunciation of cutlet is katsuretsu.
In Japanese cuisine, katsuretsu or shorter katsu is actually the name for a Japanese version of the Wiener schnitzel, a breaded cutlet. Dishes with katsu include tonkatsu and katsudon.
Polish cuisine [ edit ]
The Polish pork cutlet, kotlet schabowy, is a pork chop coated with breadcrumbs. Kotlet schabowy can be served with mashed potatoes, home fries, fried mushrooms, cooked vegetables (cabbage), with salads or with coleslaw. Kotlet z kurczaka is a chicken cutlet coated with breadcrumbs. Kotlet z indyka is a turkey cutlet coated with breadcrumbs.
Polish Kotlet z kurczaka Breaded chicken cutlet with cabbage salad.
One of typical ways of serving kotlet schabowy pork cutlet on a plate with home fries.
Kotlet z indyka turkey cutlet with spring onion mash potato, cucumber and radish salad.
Cuisines of Russia, Ukraine and other countries of former Soviet Union [ edit ]
In modern Russian, the word kotleta (котлета) refers almost exclusively to pan-fried minced meat croquettes / cutlet-shaped patties. Bread soaked in milk, onions, garlic, and herbs is usually present in the recipe. When in a hurry, a “cutlet” can be eaten between bread slices like a hamburger, but this fast meal is rarely served in restaurants. It is usually served with pan-fried potatoes, mashed potatoes, pasta, etc.
In the middle of the 20th century, industrially produced, semi-processed ground meat cutlets were introduced in the USSR. Colloquially known as Mikoyan cutlets (named after Soviet politician Anastas Mikoyan, who served as a minister of food industry for a long time and was responsible for introducing a lot of industrial-made products into the Soviet food chain), these were cheap pork or beef cutlet-shaped patties which resembled American burgers.[6]
In Ukrainian cuisine, a variety called sichenyk (Ukrainian: січеник) is made of minced meat or fish and vegetables and covered with bread crumbs.
A particular form of the Russian kotleta known as Pozharsky cutlet is an elaborated version of minced poultry kotleta covered with breadcrumbs or small croutons. A distinct feature of this cutlet is that butter is added to minced meat, which results in an especially juicy and tender consistency.
Another Russian version of a cutlet, called otbivnaya kotleta (отбивная котлета), meaning “beaten cutlet”, is a fried slice of meat, usually pork or beef, beaten flat with a tenderizing hammer or knife handle and covered with beaten eggs, dough or breadcrumbs. The recipe is similar to those of escalopes, schnitzel, Polish, or American cutlets. Today, this dish is simply called otbivnaya, with the word kotleta reserved for minced meat patties.
Chicken Kiev is called kotleta po-kievski (котлета по-киевски) in Russian and similarly kotleta po-kyivski (котлета по-київськи) in Ukrainian, which means “Kiev-style cutlet”.
Two minced pork and one chicken kotleta
Pozharskaya kotleta served with mashed potatoes and a mushroom sauce
Otbivnaya kotleta
Kotleta po-kievski (chicken Kiev)
Sri Lankan cuisine [ edit ]
In Sri Lankan cuisine cutlets almost always refer to fish (usually tuna or mackerel) and potato croquettes. Usually the fish and potatoes are mixed with spices, green chilies and onions and dipped in a batter made of flour and eggs before being crumbed and fried.
Veg Cutlet
Great for snack time, this Veg Cutlet is made with vegetables like potatoes, beans, carrots & peas. These are lightly spiced and pair perfectly with a cup of chai.
Great for snack time, this Veg Cutlet is made with vegetables like potatoes, beans, carrots & peas. These are lightly spiced and pair perfectly with a cup of chai.
Veg Cutlet made with potatoes, carrots, beans and peas are great for snack time!
These are lightly spiced, pan-fried, crispy on the outside and soft on the inside and also vegan.
I remember my house help back in India would make these delicious veg cutlets for our Sunday breakfast sometimes.
The breakfast on Sunday was always supposed to be special or something different so at times it would be samosa, sometimes kulcha matar, chole bhature and sometimes veg cutlets.
I would be super excited every time there was cutlet on the menu. Crispy on the outside, soft on the inside, I would relish them a lot and probably eat way too many!
These Veg Cutlets
are made with vegetables and lightly spiced.
are a fun way to eat veggies!
vegan and can be made gluten-free.
make a great snack or appetizer to serve at parties.
I have used potatoes, carrots, beans and peas here since that’s what I usually have on hand but you can use other vegetables too. Bell pepper, broccoli, beets, they will all go well here.
The cutlets are coated with bread crumbs which is what gives them that crispy texture from the outside. I love using panko bread crumbs as they make them extra-crisp.
You can either deep fry or pan fry them. You can also bake or air fry them. I personally love these pan fried.
Ingredients
Vegetables: I have used potatoes, green peas, carrots and beans here. You can also use beets, bell peppers, cauliflower. I steamed them using Instant pot.
Spices: these cutlets are lightly spiced with black pepper, garam masala and cumin powder. Other spices can be added to taste and preference.
Breadcrumbs: I love using panko breadcrumbs here since they make the cutlets extra-crispy but regular bread crumbs will also work.
Step by Step Instructions
1- First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces.
2- Place all the veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. I used steaming basket and steamed in Instant for 2 minutes (with 1 cup water in main pot) and let the pressure release naturally. You can steam them using a stove-top steamer as well.
3- Transfer all steamed veggies into a bowl and then mash using a potato masher.
4- Then add chopped ginger, green chili, black pepper, cumin powder, garam masala and salt.
5- Add 1/2 cup breadcrumbs (I used panko bread crumbs).
6- Mix until everything is well combined.
7- Take a small round portion from the mix and then give it a round shape. I used a round cookie cutter to make them even and got 9 culets, of around 60 grams each. You can shape these in any way you like- oval, heart shape etc.
8- To a bowl add cornstarch, flour and water and mix to form a smooth paste.
9- Take one prepared cutlet and dip it in prepared cornstarch-flour paste.
10- Take the remaining 3/4 cup breadcrumbs in a plate and then roll the cutlet into it after dipping in the cornstarch-flour paste. Make sure both sides are well coated with the breadcrumbs.
11- Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet onto the pan.
12- Fry for 4 to 5 minutes, then flip the cutlets and fry the other side as well until both sides turn golden-brown in color.
Serving Suggestions
You can serve these cutlets with cilantro chutney, tamarind chutney or ketchup.
You can also make them a part of sandwich or burger and use them as a burger patty.
Tips & Notes
You can add more spices as per your taste. If you prefer spicy food, add more chopped green chilies or you can also add some red chili powder here. If you don’t have bread crumbs, powdered poha is another good option. If you want to avoid all purpose flour, you can use rice flour in place. Adding fresh cilantro and mint to the cutlets will also add to the flavor. If you love cheese, you can also add some grated cheese to these cutlets. You can make these in any shape you like, cylindrical shape is also pretty common when it comes to veg cutlet.
Frequently Asked Questions
Are these cutlets vegan? Yes, they are vegan. Can you make these gluten-free? Yes, use gluten-free bread crumbs and rice flour in place of all purpose flour in the recipe. Can you air fry these? Spray with oli spray and air fry at 380 F degrees for 15 to 17 minutes. Can you bake them in the oven? Spray with oil and bake at 350 F degrees for 15 minutes.
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Cheese Cutlets Recipe – Cheesy Potato Cutlets – Potato Cheese Tikki
Cheese Cutlets Recipe – Cheesy Potato Cutlets – Potato Cheese Tikki
Crispy outside and stuffed with melted cheese is kid’s favorite and super tempting to eat.
हिन्दी में पढिये : Cheese Cutlets Recipe – Cheesy Potato Cutlets – Potato Cheese Tikki
Ingredients for Cheese Cutlets Recipe
Potatoes – 2 (200 grams) (boiled)
Bread slices – 2
Mozzarella cheese – ½ cup (grated)
Green chilly – 1
Black pepper powder – less than ¼ tsp
Red chilly powder – less than ¼ tsp
Salt – more than ½ tsp or to taste
Green coriander – 2 to 3 tbsp (finely chopped)
Refined flour – 2 tbsp
Oil – to fry cutlets
How to make Cheesy Potato Cutlets
Prepare mixture for cutlets
Take bread in a mixer jar grind to make bread crumbs. After this, peel the potatoes and grate them. To the grated potatoes add salt, green coriander, green chilly, red chilly powder, half bread crumbs and mix everything really well.
To prepare refined flour, add some water to it and stir to dissolve the lumps. Now add some more water to the batter and make a slurry. 4 to 5 tbsp water is used for making slurry out of 2 tbsp. Add some black chilly and salt to it.
Prepare cutlets
Heat some oil in a wok over flame. Grease your hands with some oil and take 1 tsp or more mixture. Now flatten it a little with your finger, making a hold in the center. Now place 1/2 to 3/4 tsp mozzarella cheese over it. Close from all sides making a round ball. Flatten it a little giving it a cutlet shape. Similarly prepare rest of the cutlets as well.
Now dip the cutlets in the refined flour batter and then coat with bread crumbs. Keep these over a plate.
Fry the cutlets
Gently slide the cutlets in hot oil to fry. Flip the sides and continue frying until they get golden brown in color. Drain out the fried cutlets over a plate and similarly fry rest of the cutlets as well.
Cheese cutlets are ready. Serve these flavorsome and toothsome cheese cutlets steaming hot with green coriander chutney and tomato sauce and relish eating.
Cheese Cutlets Recipe – Cheesy Potato Cutlets – Potato Cheese Tikki
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