Weekend cooking is the perfect opportunity to prepare something comforting, flavorful, and satisfying without spending the entire day in the kitchen. These homemade cutlets are an excellent choice when you want a crispy outside, tender and flavorful inside, and a recipe that uses simple ingredients that are easy to find.

This Cutlets Recipe for Weekend Cooking combines seasoned meat, potatoes, fresh herbs, aromatic spices, and a crisp coating. The mixture is shaped into individual cutlets, coated with breadcrumbs, and cooked until beautifully golden. They can be served as a snack, appetizer, side dish, or even as part of a complete lunch or dinner.

The best thing about homemade cutlets is their versatility. You can prepare the mixture ahead of time, shape the cutlets whenever convenient, and cook them fresh when everyone is ready to eat. They are also easy to customize according to your preferred level of spice and the ingredients available in your kitchen.

Whether you are cooking for your family, preparing a weekend gathering, or simply looking for an easy homemade meal, this recipe provides a straightforward method that produces delicious results.

Why You Will Love This Cutlets Recipe

There are many reasons these homemade cutlets are perfect for weekend cooking.

First, the ingredients are simple. You do not need expensive or unusual ingredients to create flavorful cutlets. Potatoes, minced meat, breadcrumbs, onions, herbs, and everyday spices are enough to create a delicious mixture.

Second, the recipe is flexible. You can adjust the seasoning according to your taste. If your family enjoys spicy food, add more chili. If you prefer a milder flavor, reduce the amount.

Third, the cutlets can be prepared in advance. This makes them especially useful for weekend meals when you want to spend less time actively cooking.

Fourth, they are versatile. Serve them with ketchup, mint chutney, yogurt sauce, salad, bread, or rice.

Finally, the crispy golden coating makes them appealing to both children and adults.

Ingredients

The following quantities make approximately 12–14 medium-sized cutlets.

Main Ingredients

500 g minced chicken or beef
3 medium potatoes, boiled and mashed
1 medium onion, finely chopped
2 green chilies, finely chopped
2 tablespoons fresh coriander, chopped
1 tablespoon fresh mint, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt, or according to taste
1 teaspoon red chili powder
½ teaspoon black pepper
½ teaspoon roasted cumin powder
½ teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
1 teaspoon lemon juice

For Binding

1 egg
3–4 tablespoons breadcrumbs
1 tablespoon cornflour, optional

For Coating

1 cup breadcrumbs
1 egg
2 tablespoons water or milk, if needed

For Cooking

3–4 tablespoons cooking oil for shallow frying

Optional Ingredients

You can add some optional ingredients if you want to change the flavor or texture.

For extra freshness

1 tablespoon chopped parsley
A little extra coriander
A small amount of lemon zest

For extra spice

½ teaspoon crushed red pepper
1 finely chopped green chili
A pinch of chili flakes

For extra richness

1 tablespoon grated cheese
1 tablespoon cream cheese

For extra crunch

1 tablespoon finely chopped capsicum
1 tablespoon finely chopped carrots

Keep optional additions moderate because too much moisture can make the cutlet mixture difficult to shape.

Equipment Needed

You do not need complicated equipment for this recipe.

You will need:

A large mixing bowl
A cooking pot
A potato masher or fork
A frying pan
A spatula
Two shallow bowls
A plate or tray
Paper towels or a cooling rack

Step 1: Prepare the Potatoes

Start by washing the potatoes thoroughly.

Place them in a cooking pot and cover them with water. Bring the water to a boil and cook the potatoes until they are completely tender.

You should be able to insert a fork easily into the center of each potato.

Drain the potatoes and allow them to cool enough to handle.

Peel them and place them in a large bowl.

Mash them thoroughly using a potato masher or fork.

The potatoes should be smooth but not watery.

Important Tip

Avoid using potatoes that contain too much moisture. Wet potatoes can make the cutlet mixture soft and difficult to shape.

If your mashed potatoes seem wet, spread them on a plate for a few minutes so excess moisture can evaporate.

Step 2: Cook the Minced Meat

Place the minced chicken or beef into a suitable cooking pan.

Add the following ingredients:

Ginger paste
Garlic paste
Salt
Red chili powder
Black pepper
Turmeric
Coriander powder
Roasted cumin powder

Add approximately ¼ cup water.

Place the pan over medium heat and cook the meat while stirring occasionally.

The purpose of this step is to cook the meat completely while allowing excess moisture to evaporate.

Continue cooking until the meat is fully cooked and the mixture becomes relatively dry.

This step is particularly important because excess liquid can cause the cutlets to break apart during shaping or cooking.

Once cooked, remove the pan from the heat.

Allow the meat to cool.

Step 3: Prepare the Aromatic Mixture

While the cooked meat is cooling, prepare the fresh ingredients.

Finely chop the onion.

Then chop the green chilies, coriander, and mint.

For the best texture, chop everything finely.

Large pieces of onion or herbs can make the cutlets difficult to shape.

If the onion contains a lot of liquid, gently squeeze it after chopping.

This small step helps prevent excess moisture from entering the mixture.

Step 4: Combine the Meat and Potatoes

Place the mashed potatoes into a large mixing bowl.

Add the cooled cooked minced meat.

Add:

Chopped onion
Green chilies
Fresh coriander
Fresh mint
Garam masala
Lemon juice

Mix everything together thoroughly.

Use clean hands, a wooden spoon, or a sturdy spatula.

The goal is to distribute the meat evenly throughout the potatoes.

Take your time during this step because proper mixing ensures that every cutlet has a balanced flavor.

Step 5: Add the Binding Ingredients

Add one egg to the mixture.

Then add 3 tablespoons of breadcrumbs.

Mix thoroughly.

If the mixture feels too soft, add another tablespoon of breadcrumbs.

If you are using cornflour, add 1 tablespoon.

Mix again.

The finished mixture should be soft but firm enough to hold its shape.

How to Test the Mixture

Take a small amount of the mixture in your hand.

Roll it gently into a ball.

If it stays together without sticking excessively to your hands, the mixture is ready.

If it falls apart, add a small amount of breadcrumbs.

Do not add too many breadcrumbs at once because they can make the cutlets dry.

Step 6: Taste-Test the Seasoning

Before shaping all the cutlets, cook a very small portion of the mixture in a pan.

This allows you to check the seasoning.

Taste it after cooking.

If necessary, adjust:

Salt
Chili
Black pepper
Lemon juice
Garam masala

This is one of the most useful steps when preparing homemade cutlets because seasoning preferences vary from family to family.

Step 7: Chill the Mixture

Once the mixture is properly seasoned, cover the bowl.

Place it in the refrigerator for approximately 20–30 minutes.

Chilling is not absolutely required, but it makes the mixture easier to handle.

It allows the breadcrumbs and potatoes to absorb some moisture and helps the cutlets maintain their shape during cooking.

If you are preparing the recipe for a weekend gathering, you can prepare the mixture several hours ahead of time.

Step 8: Shape the Cutlets

Remove the chilled mixture from the refrigerator.

Lightly grease your hands with a small amount of oil.

Take a portion of the mixture.

Roll it gently between your hands.

Flatten it into a round or oval shape.

The cutlets should be approximately 1–1.5 cm thick.

Try to keep the thickness relatively consistent.

This helps all the cutlets cook evenly.

Continue shaping until all the mixture has been used.

Place the shaped cutlets on a clean plate or tray.

Step 9: Prepare the Coating

Set up a simple coating station.

Place breadcrumbs in one shallow bowl.

In another bowl, beat one egg.

Add two tablespoons of water or milk if you want a slightly thinner egg coating.

Whisk until smooth.

Now you are ready to coat the cutlets.

Step 10: Coat Each Cutlet

Take one shaped cutlet.

Dip it gently into the beaten egg.

Make sure both sides are lightly covered.

Lift it out and allow excess egg to drip back into the bowl.

Immediately place the cutlet into the breadcrumbs.

Press gently so the breadcrumbs adhere to the surface.

Turn the cutlet over and coat the other side.

You can also lightly coat the edges.

Place the finished cutlet on a clean plate.

Repeat with the remaining cutlets.

Step 11: Rest the Coated Cutlets

Allow the coated cutlets to rest for approximately 5–10 minutes before frying.

This gives the coating a chance to adhere properly.

It can also help reduce the chance of breadcrumbs falling away during cooking.

Step 12: Heat the Oil

Place a frying pan over medium heat.

Add approximately 3–4 tablespoons of cooking oil.

Allow the oil to heat gradually.

Do not use extremely high heat.

If the pan is too hot, the breadcrumbs can brown quickly while the inside remains insufficiently heated.

Medium heat provides better control.

Step 13: Fry the Cutlets

Carefully place the cutlets into the heated pan.

Do not overcrowd the pan.

Leave enough space between each cutlet so you can easily turn them.

Cook the first side for approximately 3–4 minutes, or until golden brown.

Gently turn each cutlet using a spatula.

Cook the other side for another 3–4 minutes.

Continue cooking until both sides are evenly golden and the cutlets are heated through.

The exact cooking time can vary depending on the thickness of the cutlets and the type of meat used.

Step 14: Drain the Cutlets

Once the cutlets are golden brown, carefully remove them from the pan.

Place them on a plate lined with paper towels, or preferably on a wire rack set over a tray.

Allow excess oil to drain.

Avoid stacking very hot cutlets immediately on top of one another because steam can soften the crispy coating.

Step 15: Serve Immediately

Homemade cutlets are best served warm.

Arrange them on a serving plate.

Add your favorite dipping sauces.

You can garnish them with fresh coriander and lemon wedges.

For a weekend meal, serve the cutlets alongside a fresh salad and a simple yogurt or mint sauce.

How to Make the Perfect Cutlet Mixture

The texture of the mixture determines how successful your cutlets will be.

A good mixture should be moist enough to remain tender but firm enough to hold its shape.

If the mixture is too wet, the cutlets may break during frying.

If the mixture is too dry, the finished cutlets can become dense.

The key is balance.

Potatoes provide softness and structure.

Minced meat provides flavor and protein.

Breadcrumbs absorb excess moisture and provide additional structure.

Egg helps bind everything together.

Fresh herbs add brightness.

The spices provide the main flavor profile.

Why Do Cutlets Break During Cooking?

Cutlets can break for several reasons.

Too Much Moisture

Wet potatoes, watery onions, or insufficiently dried meat can make the mixture too soft.

Solution

Cook the meat until excess moisture has evaporated.

Squeeze excess moisture from chopped onions.

Use slightly more breadcrumbs if necessary.

The Mixture Was Not Chilled

Warm mixtures can be softer and harder to shape.

Solution

Refrigerate the mixture for 20–30 minutes before shaping.

Too Little Binding

If the mixture lacks sufficient binding ingredients, it may not hold together.

Solution

Add a small amount of breadcrumbs and egg.

Avoid adding too much egg because excess liquid can make the mixture softer.

Oil Is Too Hot

Very hot oil can quickly brown the outside while causing the cutlet to become difficult to handle.

Solution

Cook over medium heat and adjust the temperature as needed.

Turning Too Frequently

Moving the cutlets repeatedly can cause the coating to break.

Solution

Allow one side to cook properly before turning.

How to Make Extra Crispy Cutlets

If you prefer a crunchier coating, there are several simple techniques.

Use fresh breadcrumbs or panko-style breadcrumbs for a lighter texture.

Coat each cutlet carefully in egg before applying breadcrumbs.

For an extra crisp coating, you can repeat the egg-and-breadcrumb process once.

However, avoid making the coating excessively thick because it can overpower the filling.

Another important factor is oil temperature.

Oil that is too cool can make the coating absorb more oil.

Oil that is excessively hot can brown the exterior too quickly.

Medium heat is usually the easiest approach for consistent results.

How to Make Cutlets Less Spicy

If you are preparing these cutlets for people who prefer mild flavors, reduce the green chilies and red chili powder.

You can also omit crushed red pepper if using it as an optional ingredient.

Keep the black pepper moderate.

Fresh coriander and mint can provide plenty of flavor without adding significant heat.

How to Make Spicier Cutlets

For a stronger flavor, increase the green chilies gradually.

You can also add a small amount of crushed red pepper or chili flakes.

A little extra garam masala can provide warmth and depth.

However, taste the mixture before adding a large amount of spice.

It is easier to increase seasoning than to correct an excessively spicy mixture.

Alternative Cooking Method: Oven

If you prefer not to shallow-fry the cutlets, you can bake them.

Preheat the oven to approximately 200°C / 400°F.

Place the coated cutlets on a lightly greased baking tray.

Brush or spray a small amount of oil over the tops.

Bake until the coating becomes golden and the cutlets are heated through.

Turn them halfway through cooking so both sides cook evenly.

The exact baking time depends on the thickness of the cutlets and your oven.

Alternative Cooking Method: Air Fryer

These cutlets can also be prepared in an air fryer.

Preheat the air fryer according to its instructions.

Lightly brush the coated cutlets with oil.

Arrange them in a single layer without overcrowding.

Air-fry until golden and heated through, turning them halfway.

Because air fryers vary considerably, check the cutlets during cooking and adjust the time as necessary.

Make-Ahead Instructions

One of the biggest advantages of homemade cutlets is that you can prepare them ahead of time.

Prepare the mixture according to the recipe.

Shape the cutlets.

Coat them with breadcrumbs.

Place them in a single layer on a tray.

Cover the tray and refrigerate.

When you are ready to cook, take them out and fry them according to the instructions.

For longer storage, uncooked cutlets can be frozen.

Arrange them in a single layer until firm, then transfer them to a suitable freezer-safe container.

Place parchment or food-safe separators between layers if needed.

How to Freeze Homemade Cutlets

Freezing is especially convenient when preparing food for busy weekends.

Prepare and coat the cutlets as usual.

Place them on a tray without allowing them to touch.

Freeze until firm.

Then transfer them to an airtight freezer-safe container or bag.

Label the container with the date.

When you are ready to cook them, follow a safe thawing method if required by your recipe and food-safety practices.

Avoid leaving meat-based food at room temperature for extended periods.

Storage Instructions

Cooked cutlets should be allowed to cool appropriately before being stored.

Place them in an airtight container and refrigerate promptly.

For the best quality, use refrigerated leftovers within a few days.

When reheating, make sure the center becomes thoroughly hot.

A frying pan, oven, or air fryer can help restore some of the crisp texture.

Microwaving is convenient, but it can make the breadcrumb coating softer.

Best Dips for Cutlets

These cutlets pair beautifully with a variety of sauces.

Mint Yogurt Sauce

Combine:

Plain yogurt
Fresh mint
Fresh coriander
A little lemon juice
Salt

Mix until smooth.

This cool sauce provides a refreshing contrast to the warm spices.

Simple Mint Chutney

Blend fresh mint, coriander, green chili, lemon juice, and a little water.

Adjust the salt according to taste.

Tomato Ketchup

For a simple option, serve the cutlets with tomato ketchup.

This is especially popular with children.

Garlic Yogurt Sauce

Mix plain yogurt with finely minced garlic, lemon juice, salt, and a small amount of black pepper.

Weekend Serving Ideas

These cutlets can become part of a complete weekend meal.

Serve them with:

Fresh green salad
Cucumber and tomato salad
Yogurt sauce
Mint chutney
Lemon wedges
Toasted bread
Flatbread
Rice
Roasted vegetables
Homemade fries

For a casual weekend gathering, arrange the cutlets on a large platter and place several dipping sauces around them.

Turn Cutlets Into a Sandwich

Another delicious option is to use the cutlets as a sandwich filling.

Toast a bun or sliced bread.

Add lettuce, cucumber, tomato, and onion.

Place a warm cutlet inside.

Add mint yogurt sauce or ketchup.

You can also add a slice of cheese if desired.

This creates a satisfying homemade sandwich without requiring complicated preparation.

Turn Cutlets Into a Wrap

Warm a flatbread or tortilla.

Place a cutlet in the center.

Add sliced cucumber, lettuce, tomato, and onion.

Drizzle with yogurt sauce or mint chutney.

Fold the sides inward and roll.

This is an easy option for lunch.

Common Mistakes to Avoid

Using Watery Potatoes

Potatoes with excess water can make the mixture soft.

Always drain boiled potatoes thoroughly.

Adding Too Many Breadcrumbs

Breadcrumbs are useful for binding, but too many can make cutlets dry.

Add them gradually.

Using Excess Oil

You only need enough oil for shallow frying.

Too much oil can make the cutlets greasy.

Cooking on Very High Heat

High heat can cause uneven browning.

Medium heat is easier to control.

Overcrowding the Pan

Too many cutlets at once can make turning difficult.

Cook in batches when necessary.

Making Uneven Cutlets

Very thick cutlets may take longer to heat through.

Very thin cutlets can become dry.

Try to make them approximately the same thickness.

How to Get Evenly Browned Cutlets

Use a heavy-bottomed frying pan if available.

Heat the oil gradually.

Place the cutlets gently into the pan.

Do not move them unnecessarily during the first few minutes.

When the bottom develops a golden crust, turn them carefully.

Repeat on the other side.

If one side browns faster than the other, slightly adjust the heat.

Flavor Variations

This basic recipe can be changed in many ways.

Chicken Cutlets

Use minced chicken for a lighter-tasting version.

Chicken pairs particularly well with coriander, mint, black pepper, and lemon.

Beef Cutlets

Beef provides a richer flavor.

Use slightly lean minced beef so the mixture does not become excessively greasy.

Vegetable Cutlets

For a vegetarian version, replace the meat with additional vegetables such as peas, carrots, corn, and finely chopped beans.

Potatoes can remain the main binding ingredient.

Cheese-Stuffed Cutlets

Place a small amount of grated cheese in the center of each cutlet before shaping.

Seal the mixture completely around the cheese.

Cook carefully so the filling remains inside.

Ingredient Substitution Guide

You can adapt this recipe according to what you have available.

Potatoes

Sweet potatoes can be used for a slightly different flavor.

Breadcrumbs

Crushed plain crackers can work as an alternative binder.

Fresh Coriander

Parsley can be substituted if coriander is unavailable.

Mint

A smaller amount of dried mint can be used when fresh mint is unavailable.

Chicken

Minced turkey can be used as another poultry option.

Lemon Juice

A small amount of vinegar can provide acidity if lemon is unavailable.

How to Keep Cutlets Tender

The secret to tender cutlets is not overcooking.

The meat should be cooked properly before it is mixed with the potatoes.

However, once the mixture is combined and shaped, the cooking stage should mainly focus on heating the cutlet and developing a golden crust.

Do not leave the cutlets in the pan for an unnecessarily long time.

A moderate temperature allows the exterior to become crisp without drying the interior.

A Simple Weekend Preparation Schedule

If you want to reduce kitchen work when guests arrive, prepare the recipe in stages.

Earlier in the Day

Boil and mash the potatoes.

Cook the minced meat.

Chop the herbs and onion.

Combine the mixture.

A Little Later

Shape and coat the cutlets.

Refrigerate them.

Before Serving

Heat the pan.

Cook the cutlets in batches.

Prepare the sauces and salad.

Serve immediately.

This approach makes the cooking process much more relaxed.

Step-by-Step Quick Version

For easy reference, here is the complete process in a shorter format.

Step 1

Boil three medium potatoes until tender.

Step 2

Peel and mash the potatoes.

Step 3

Cook 500 g minced meat with ginger, garlic, salt, chili, turmeric, cumin, coriander powder, and black pepper.

Step 4

Cook until the meat is completely done and excess moisture has evaporated.

Step 5

Allow the meat to cool.

Step 6

Combine mashed potatoes and cooked meat.

Step 7

Add chopped onion, green chilies, coriander, mint, garam masala, and lemon juice.

Step 8

Add one egg and breadcrumbs.

Step 9

Mix until the mixture holds together.

Step 10

Refrigerate for 20–30 minutes.

Step 11

Shape the mixture into round or oval cutlets.

Step 12

Dip each cutlet into beaten egg.

Step 13

Coat thoroughly with breadcrumbs.

Step 14

Heat a small amount of oil over medium heat.

Step 15

Fry the cutlets until golden brown on both sides.

Step 16

Drain excess oil.

Step 17

Serve warm with your favorite sauce.

Frequently Asked Questions

Can I prepare these cutlets without meat?

Yes. You can replace the meat with vegetables, lentils, or additional potatoes depending on the style you want.

Can I use leftover cooked meat?

Yes. Leftover cooked chicken or beef can be finely shredded or minced and incorporated into the mixture.

Make sure the leftover food has been stored safely and is still suitable for use.

Why are my cutlets too soft?

The mixture probably contains too much moisture.

Try adding a small amount of breadcrumbs and chilling the mixture before shaping.

Why did the coating fall off?

The surface may have been too wet, or the cutlets may have been moved too much during frying.

Make sure each cutlet is properly coated and allow it to rest briefly before cooking.

Can I make the cutlets smaller?

Absolutely.

Small cutlets are excellent for parties, snack platters, and lunch boxes.

Just remember that smaller cutlets usually cook more quickly.

Can I make them larger?

Yes.

Larger cutlets work well for sandwiches and burgers.

Keep them reasonably thin so they heat evenly.

Can I make them ahead of time?

Yes.

You can prepare, shape, and coat them ahead of time and refrigerate them until cooking.

Can I freeze them?

Yes.

Uncooked coated cutlets can be frozen in a suitable freezer-safe container.

Nutritional Considerations

The nutritional value of the cutlets will depend on the meat used, potato quantity, breadcrumbs, egg, and amount of oil absorbed during cooking.

Using lean minced meat can reduce the amount of fat.

Baking or air frying can also reduce the amount of oil needed compared with shallow frying.

Serving the cutlets with a fresh salad and yogurt-based sauce can create a more balanced meal.

For specific dietary requirements, adjust the ingredients according to your needs.

Tips for First-Time Cooks

If this is your first time making homemade cutlets, do not rush the process.

The most important things are controlling moisture, getting the mixture to the correct consistency, and cooking at a moderate temperature.

Remember these five simple rules:

Keep the cooked meat relatively dry.
Avoid watery mashed potatoes.
Chill the mixture before shaping.
Coat each cutlet properly.
Cook over medium heat.

Following these points will make the recipe much easier.

How to Make This Recipe Family-Friendly

For a family meal, you can make one basic mixture and divide it into portions.

Keep one portion mild and add extra seasoning to another portion for adults who prefer stronger flavors.

You can also make different shapes.

Round cutlets are traditional and easy to cook.

Oval cutlets work beautifully in sandwiches.

Small bite-sized cutlets are excellent for serving as snacks.

This flexibility makes the recipe particularly useful for weekend cooking.

The Secret to Great Homemade Cutlets

The most important secret is balance.

The mixture should contain enough potato to hold everything together but enough meat and seasoning to provide a rich flavor.

The herbs should provide freshness.

The spices should enhance rather than overpower the ingredients.

The breadcrumb coating should be crisp without becoming too thick.

Finally, the cooking temperature should be controlled carefully.

When all these elements come together, the result is a cutlet that is crisp outside, tender inside, flavorful, and satisfying.

Final Serving Suggestion

For the ultimate weekend meal, serve your freshly cooked cutlets on a large platter.

Add a bowl of mint yogurt sauce, a bowl of ketchup, fresh lemon wedges, and a simple cucumber-tomato salad.

You can serve them with warm bread or flatbread for a casual family dinner.

For a party, make smaller cutlets and arrange them neatly on a serving tray.

Garnish with fresh coriander and lemon.

The combination of a golden crispy coating, savory filling, aromatic herbs, and fresh dipping sauces makes these cutlets suitable for almost any occasion.

Conclusion

This Cutlets Recipe for Weekend Cooking proves that a delicious homemade meal does not need complicated ingredients or advanced cooking techniques.

With simple potatoes, minced meat, fresh herbs, everyday spices, egg, and breadcrumbs, you can create flavorful cutlets that are crispy on the outside and tender inside.

The recipe is also highly adaptable. You can use chicken or beef, adjust the spices, make the cutlets small or large, fry them traditionally, or choose an oven or air-fryer method.

The preparation can be divided into convenient stages, making the recipe particularly useful for relaxed weekend cooking. Prepare the mixture ahead, shape and coat the cutlets, refrigerate them, and cook them when you are ready to serve.

The most important points are to keep the mixture from becoming too wet, chill it before shaping, use enough breadcrumbs for binding, and cook the cutlets over moderate heat.

Once you master this basic method, you can easily create your own variations using different meats, vegetables, herbs, spices, and fillings.

Serve these homemade cutlets warm with mint chutney, yogurt sauce, ketchup, salad, bread, or your favorite side dishes. Whether prepared for a family weekend meal, casual gathering, lunch, or evening snack, they offer a comforting homemade taste without complicated preparation.

Recipe at a Glance

Preparation Time: 30–40 minutes
Chilling Time: 20–30 minutes
Cooking Time: 20–25 minutes
Total Time: Approximately 1 hour 15 minutes
Yield: 12–14 medium cutlets
Cooking Method: Shallow frying
Difficulty: Easy to moderate

The result is a dependable homemade cutlet recipe that you can return to whenever you want a tasty, satisfying, and uncomplicated weekend meal.