Beef Cutlet

Filed under Beef, Non-Vegetarian
4.5, 61 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.5, 61 reviews

Posted by
Posted on 19, May 2012
Serving 10-12 people
Ready in 30-40 minutes
Post Views 6.2 K views
Post Rating 4.52 out of 5 , from 61 reviews
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For Marination:

  • Ginger garlic paste – 1 Tablespoon
  • Turmeric powder – 1 Teaspoon
  • Red chilli powder - 1 Tablespoon
  • Pepper powder – ½ Tablespoon
  • Salt to taste

For Cutlets:

  • Beef - 500 Gms, cut into small cubes
  • Finely chopped ginger - 1 Tablespoon
  • Finely chopped garlic - 1 Tablespoon
  • Finely chopped Shallots – 2 cups
  • Green chilli – 2-3 Nos, finely chopped
  • Curry leaves - 3-4 leaves, finely chopped
  • Potato, medium sized – 3 Nos, cooked and mashed
  • Garam Masala - 1 Teaspoon
  • Pepper powder - ½ Tablespoon
  • Egg white - 2-3 large, beaten
  • Bread Crumbs as required
  • Vegetable oil as required to deep fry the cutlets
  • Salt to taste

Initial Preparation:

  1. Clean and wash the beef pieces. Drain the water completely.
  2. Marinate the beef pieces with the ingredients listed under 'For marination' and keep it aside for 20 minutes.
  3. In a pressure cooker, cook the marinated beef along with enough water to cook (approx: 1 cup) for 3-4 whistles.
  4. Once the beef is cooked, drain the excess water and transfer the cooked beef pieces to a bowl and allow to cool. Once cooled, mince the beef pieces using a food processor/mixer grinder.

Cutlet Preparation:

  1. Heat 2 tablespoon of oil in a pan. Add in the chopped shallots and saute till it becomes soft.
  2. Add in the chopped ginger, garlic, green chillies, curry leaves and saute till it turns light brown.
  3. Now add in the garam masala and saute for a minute. Then add the minced meat and mix well.
  4. Add in the pepper powder and mix well. Check for salt. Remove from the flame and let it cool.
  5. Once cooled add in the mashed potatoes and mix well using your hands.
  6. Make small balls with the mixture and roll it into desired shapes.
  7. Dip each cutlet into the beaten egg white and roll with bread crumbs. Make sure the bread crumbs coated evenly in the cutlet.
  8. Heat enough oil to fry the cutlets in a deep pan, fry the cutlets as batches. Flip to both sides to ensure proper frying. Once the cutlets turns golden brown in color, remove from oil and transfer to a paper towel.
  9. Serve hot with tomato sauce.

Yield : Makes about 18-22 cutlets

4.5, 61 reviews

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