Many of my colleagues at Tata Steel, Fort, Mumbai, were Parsees and I was fortunate to learn about their cuisine. With several Parsee restaurants and eateries in the Fort area, I made it a point to taste some of the dishes they served. Loved the lacey cutlets which were airy, light and extremely delicious.
Made with mutton mince and bursting with flavour, these cutlets are truly irresistible. In regular cutlets, the egg is added to the mince mixture, shaped and then coated with breadcrumbs whereas in case of the lacey cutlets, they are first coated with breadcrumbs or semolina and then dipped in beaten egg before shallow frying. The final egg coating is what gives these cutlets a lacey appearance.
The humble egg is amazing at multitasking and an important ingredient to have in the kitchen. They add flavour, moisture, colour, bind ingredients, acts as a leavening and emulsifying agent, used for coating or glazing, also served as a garnish. Eggs are so versatile and called "the cement that holds the castle of cuisine together".
Made with mutton mince and bursting with flavour, these cutlets are truly irresistible. In regular cutlets, the egg is added to the mince mixture, shaped and then coated with breadcrumbs whereas in case of the lacey cutlets, they are first coated with breadcrumbs or semolina and then dipped in beaten egg before shallow frying. The final egg coating is what gives these cutlets a lacey appearance.
The humble egg is amazing at multitasking and an important ingredient to have in the kitchen. They add flavour, moisture, colour, bind ingredients, acts as a leavening and emulsifying agent, used for coating or glazing, also served as a garnish. Eggs are so versatile and called "the cement that holds the castle of cuisine together".
Lacey Cutlets
(Yields 9)
Ingredients:
1/2 kg mince meat of your choice
2 long green chillies (finely chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 tablespoon garam masala powder
4 cloves of garlic (finely minced)
1/2" piece of ginger (finely minced)
juice of a lemon
handful of fresh coriander leaves (finely chopped)
2 bread slices
2 eggs
1 cup breadcrumbs or fine semolina
oil for shallow frying
salt
Method:
Wet the two bread slices in water and squeeze out the excess water. Add the bread to the mince along with the other ingredients. Mix well.
On medium flame, heat a skillet with enough oil around 1/4” to cover the pan.
In a separate bowl, beat two eggs till light and frothy. Keep aside.
In a flat dish, add breadcrumbs or fine semolina.
Take a ball of mince and flatten thinly in the shape of a round cutlet, oval or desired shape. Coat each cutlets with breadcrumbs and then dip in beaten egg. Gently slide cutlets in hot oil. When brown on one side turn to the other side. The bread in the mixture will puff up the cutlets which is a good sign. Drain on absorbent paper towels once the raw mince mixture is cooked and serve warm.
(Yields 9)
Ingredients:
1/2 kg mince meat of your choice
2 long green chillies (finely chopped)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 tablespoon garam masala powder
4 cloves of garlic (finely minced)
1/2" piece of ginger (finely minced)
juice of a lemon
handful of fresh coriander leaves (finely chopped)
2 bread slices
2 eggs
1 cup breadcrumbs or fine semolina
oil for shallow frying
salt
Method:
Wet the two bread slices in water and squeeze out the excess water. Add the bread to the mince along with the other ingredients. Mix well.
On medium flame, heat a skillet with enough oil around 1/4” to cover the pan.
In a separate bowl, beat two eggs till light and frothy. Keep aside.
In a flat dish, add breadcrumbs or fine semolina.
Take a ball of mince and flatten thinly in the shape of a round cutlet, oval or desired shape. Coat each cutlets with breadcrumbs and then dip in beaten egg. Gently slide cutlets in hot oil. When brown on one side turn to the other side. The bread in the mixture will puff up the cutlets which is a good sign. Drain on absorbent paper towels once the raw mince mixture is cooked and serve warm.