Kolkata-Style Mutton Chop Cutlet Recipe, Crispy
Boiled mutton chops coated in a spiced mash, crumbed and shallow-fried to a crisp. A classic Kolkata snack.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Boil the chops
Pressure cook the chops with the water, ginger-garlic paste, salt and pepper for 4 whistles until tender.
- 03Make the coating
Mix the mash, chillies, garam masala and a pinch of salt.
- 04Shape
Cover each chop with the mash, leaving the bone exposed.
- 05Crumb
Dip in egg, then breadcrumbs.
- 06Fry
Shallow fry for 3 to 4 minutes per side until golden. Serve with kasundi.
Questions
Why leave the bone exposed?+
It gives a handle and keeps the classic chop shape.
Can I air fry them?+
Yes. Spray with oil and cook at 190 °C for 12 minutes.
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