Mutton Cutlets - Chef Dayanand Ramakrishnan
Mutton Cutlets - Chef Dayanand Ramakrishnan

Some dishes never disappears nor disappoints such is the case of our beloved CUTLETS. The cutlet is as much a staple of the Indian snack or a quick bite, the dish with colonial origins might be made from fish, chicken, mutton or vegetables. It will be seasoned with Indian spices, dipped in egg, coated with breadcrumbs and fried. My memories of eating veg cutlets is with a hot cup of coffee from the famous “INDIAN COFFEE HOUSE” which was located in M G road Bangalore, now shifted few years back to Church street, they still serve them with a slice of cucumber and tomato ketchup and yes for a quick bite it’s a great dish. This snack is very simple to make and it has with stood the test of time, I am going to share mutton mince cutlet recipe.


500 g mutton mince
2 tsp oil
1tsp turmeric powder
1tsp red chilli powder
60g fried peanuts
1 tsp ginger garlic paste
1 tsp garam masala powder
1/2 tsp black pepper powder
2 medium sized potatoes boiled and mashed
2 medium sized onions finely chopped
2 green chili finely chopped
100g coriander leaves finely chopped
1 cup bread crumbs(preferably fresh)
1 egg
salt to taste
oil for frying


Heat 2 tsp oil in a pan and add the mutton, salt, ginger garlic paste, garam masala powder, turmeric powder, chilly powder and black pepper powder. Fry till all the water from the mince is dried up and the mutton mince is done.

Allow the mutton mince to cool.

Add the mashed potatoes, onions, green chili coriander leaves,fried peanuts to the mutton mince and mix well. Set this aside in a refrigerator for at least half an hour.

After half an hour, coat them with egg and bread crumbs make the cutlets into the shape of your choice. Set aside.

Meanwhile heat oil in a pan on medium high. Drop the cutlets in the oil and fry on both sides till golden brown.

Serve hot with Tomato ketchup, slices of cucumber, tomato & onions.

Mutton Cutlets – Chef Dayanand Ramakrishnan

About the author
Chef Dayanand Ramakrishnan
Chef Dayanand Ramakrishnan is an experienced Culinary Professional, recognized for his exceptional skill,  comprehensive knowledge of international cuisines, and unparalleled innovative approach in designing exquisite dining experiences.
Chef Dayanand has over 19 years of industry experience, managing the provision of fine dining for Hotels like the Oberoi Group of Hotels, the Taj Group of Hotels, the Future group, etc. He is presently associated with the Holycow Hospitality Pvt. Ltd. as Corporate Chef where he constantly strives to refine the art of cooking; develop impressive menus; and prepare culinary masterpieces that are influenced by culturally diverse regions around the globe. He is particularly adept at cultivating partnerships with service providers for the purpose of obtaining the freshest and highest quality ingredients. When it comes to craftsmanship, Chef Dayanad is very particular about ensuring that the patrons leave with unforgettable dining experiences. He is a perfectionist with an unflinching passion for great food. Neither does he compromise on food quality nor great taste and uses only the finest of ingredients to craft his food.