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Whether it's the classic potato cutlet or a more elaborate minced meat version, this versatile dish is celebrated for its crisp exterior and flavourful interior. Originating from various culinary traditions, cutlets have become a staple in many kitchens, adored for their simplicity and ability to adapt to different flavours and ingredients.
As Diwali approaches, there’s no better time to delve into the art of making the perfect cutlet. The key to a successful cutlet lies in achieving the ideal balance between a crispy, golden-brown crust and a tender, flavourful filling. The process begins with selecting the right ingredients and preparing them meticulously.
Mash The Ingredients
Properly mashing the core components, such as potatoes, peas, or lentils, ensures a smooth and even mixture. This step helps blend flavours seamlessly, creating a consistent taste throughout. A well-mashed base not only enhances the cutlet’s texture, making it crispy on the outside and tender on the inside, but it also allows spices and herbs to infuse more deeply. By avoiding chunks and uneven bits, you achieve a more cohesive and flavourful cutlet that holds together beautifully during cooking.
Add Cornstarch
This versatile ingredient helps achieve a crispy and golden crust by creating a light, airy coating that seals in moisture. Simply mix cornstarch with flour and seasonings before dredging the cutlets. The result is a satisfying crunch and a well-balanced flavour. Cornstarch also helps bind the ingredients, ensuring that the cutlets hold together during frying.
Double Coat With Breadcrumbs
Start by dipping your cutlets in a seasoned flour mixture, followed by an egg wash, and then coat them with breadcrumbs. For added crunch and flavour, repeat the breadcrumb coating. This technique ensures a crispy, golden exterior while keeping the interior juicy and flavourful. The double coat creates a thicker barrier, locking in moisture and enhancing texture.
Right Flame
Cooking on medium heat ensures that the cutlets cook evenly without burning the outside while remaining raw inside. This method allows the spices and seasonings, such as cumin, coriander, and chilli powder, to meld together beautifully, enhancing the cutlets' flavour. A high flame might crisp the exterior too quickly, while a low flame can result in a soggy texture.
Also read, The Cutlet Of Calcutta: Tracing Its Story
Resting After Cooking
Allowing cutlets to rest lets the juices redistribute, ensuring a moist, flavourful interior and a crispy exterior. Ingredients like minced meat, spices, and herbs meld together better when given time to settle. This brief period enhances the overall taste and texture, allowing flavours to intensify and blend harmoniously.
