Thursday, July 2, 2015


Egg Cutlet

Cutlets now have a unique position in the Indian cuisine. Ease of preparation and variety in experimenting in our ethnic taste; make this dish dearer to food lovers.

Prep Time           Cook Time          Ready in              Serves                 
20 min                 15 min                  35 min                 2-3

  • Boiled Egg -3

For the chutney/for the coating
  • Grated coconut-1 cup
  • Coriander leaves-few
  • Green chilly-2-3
  • Ginger-1 piece
  • Salt-as required

For frying the cutlets and second coating
  • Bread crumbs-1 cup
  • Egg -1
  • Oil- for frying


 Prepare the chutney, by grinding all the ingredient for the chutney. Remove and keep aside. Cut the boiled eggs into three portions/lengthwise.

Assemble the cutlets, put the chutney on the egg and cover it evenly. Prepare all the cutlets similarly.

.Beat the egg and dip each cutlet in this and roll in the bread crumbs.

 .Heat oil in a pan and fry the cutlets.
 Serve hot with tomato ketchup and mint chutney.

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