Cutlet (derived from côtelette, côte, "rib") refers to a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta)
a fried breaded cutlet.
Fish cutlet is a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak.
In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, beef, fish or 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. This is then dipped in an egg mix and then in breadcrumbs and fried in ghee or vegetable oil.
1 can tuna (185gm)
2 medium potatoes, boiled and mashed
1 small onion, chopped finely
1 tsp. oil
3 tbsp. chopped coriander
1 tbsp. chopped mint (optional)
2 green chillies, chopped
1 tsp. ginger paste
1/2 tsp. garlic paste
1/2 tsp. salt
(or to taste) 1/2 tsp.
cumin powder 1/2 tsp.
red chilli powder 1/2 tsp.
red chilli flakes (for extra spice, optional)
1/2 tsp. black pepper powder
juice of half a lemon 1
egg, for coating / breadcrumbs, for coating
oil for frying
Separate the tuna from the water or oil ( I used canned Tuna in water) in the can and set aside.
Heat the oil in a pan and then fry the onions till slightly golden.
Add ginger / garlic pastes - fry till raw smell disappears. Add green chillies.
Add the powder masalas, cumin, red chilli, red chilli flakes, black pepper powder.
Now add the drained tuna - mix and then mashed potato and mix well again.
Add salt after tasting as sometimes the tuna has salt. Turn of the gas.
Add coriander, mint and lemon. Mix well.
Allow the mixture to cool slightly.
Dip each one in some beaten egg then in breadcrumbs. Shallow fry on both sides until golden and crispy.