Kerala Style Beef Cutlet

Beef Cutlets are always a hit in any gathering. They were one of the main starter dishes on special occasions among the Christian community in Kerala during my childhood days. They used to be served with ‘challas'(thinly sliced onion and green chillies in vinegar). They are always a common presence in the Christmas and Easter menu in many families.

I use my mother’s recipe for making beef cutlets which I love so much. Beef cutlet was her staple item on special occasions or when we have a guest. Those days, I was interested only in shaping the cutlets, so when she starts rolling it, I used to be her right hand.

Now I don’t wait for special occasions to make these yummy crispy beef cutlets. I make the cutlets and store in freezer. When we have cravings for cutlet (mostly on lazy holiday evenings), I just take few out of the freezer, thaw it, coat in egg white and bread crumbs and fry it. This is a lifesaver when we have birthday parties or get together as it can be made ahead of time and freeze. My kids love it with sandwich buns and take it to school for lunch.

If you like it, do give it a try and let me know your feedback. Tag your pics @beths_yummy_garden on Instagram or hashtag #bethsyummygarden

Ingredients :(Yields 15 cutlets)

  1. Beef    500-600 gm
  2. Onion thinly chopped  3 small (350 gm)
  3. Green chilli thinly chopped   6
  4. Ginger thinly chopped     2 tbsp
  5. Turmeric powder    ½ tsp
  6. Garam masala      3/4 to 1 tsp (as per your taste)
  7. Pepper powder   1 tsp
  8. Curry leaves chopped  2 sprig
  9. Salt
  10. Oil 1 to 2 tbsp
  11. Potato 2 small
  12. Bread crumbs  1/2 cup
  13. Egg 1
  14. Oil for deep frying


  1. Cook beef with salt in a pressure cooker for 3 to 4 whistles . Mince the cooked beef in a food processor/mixer. Boil potatoes with a little salt and keep it aside.
  1. Heat 1 to 2 tbsp of oil in a pan. When it is hot enough, saute chopped onion, chopped ginger, chopped green chilli and chopped curry leaves in oil on medium heat.
Sauté onion, ginger, green chilli and curry leaves
  1. When onion turns translucent, add turmeric powder, pepper powder and garam masala and saute well. Lower the flame if the gravy sticks to the bottom.
Adding spice powders
Sautéing spice powders
  1. Now add the minced beef and cook until all the moisture is evaporated and the mixture is dry. Add enough salt to taste. Switch off the flame.
Adding minced beef
  1. Separate the egg yolk and egg white.
  2. When the beef mixture is cooled, add the egg yolk to it and mix well.
Mixing egg yolk to the beef mixture
  1. Mash boiled potatoes and mix it well with the beef mixture.
Mixing mashed potato
Form a smooth mixture
  1. Roll the beef mixture in to round balls and shape the cutlets as desired.
Shaping cutlets
  1. Beat the egg white and dip each cutlet in egg white followed by bread crumbs.
Dipping in egg whites and bread crumbs
  1. Heat oil in a pan. When it is hot enough(drop a tiny piece of bread crumb in the oil and it should float), deep fry the cutlets in oil on both sides for about 4 to 5 minutes.
Frying in oil
  1. Beef cutlets are ready. Serve it with ketchup or challas.


  1. You don’t need to add water while cooking beef. Water will ooze out from the beef pieces. Once beef is cooked, open the pressure cooker and if there is too much juice left out, cook it on high flame to evaporate the additional water to retain the flavor in the juice. Once the beef pieces are dry enough, cool it and pulse it on a mixer/hand processor to mince it.
  2. You can add thinly chopped veggies like beans and carrot and saute well after step 2 to make it more nutritious. A food processor makes the job of chopping of veggies easier in a matter of few minutes.
  3. While frying cutlets, if oils gets too hot, adjust the flame accordingly to prevent over burning of cutlets.
  4. If oil is not enough there is a chance for cutlets to break.
  5. I used store bought bread crumbs to make cutlets. To make homemade bread crumbs, microwave bread slice on high until the bread is crunchy turning sides in between once. For me it takes around 30 to 35 seconds.When it cools it turns crispy. Now break it in to pieces and run in a mixer to powder it.
  6. You can freeze the shaped cutlets in an airtight container. Avoid stacking the cutlets on top as they may stick to each other when it freezes and there is a chance for crumbling while taking it out.
  7. Thaw it to room temperature and dip in egg white followed by bread crumbs and fry it.
  8. In case of freezing the cutlets for more than a week, you may skip the step of mixing egg yolks to the beef mixture.