Paneer Cutlets

This post is dedicated to Suroshree Di who asked for the recipe. 
Otherwise, I feel too lazy to post food recipes nowadays. :D

You may use grated paneer and boiled mashed potatoes or leftover aloo-matar-paneer for the recipe. Some people also add grated cabbage and carrots to the mix for variety.

1. Add chopped ginger, chopped green chilies, chopped cilantro, chat masala, black salt, roasted and ground cumin-coriander-dry red chilies (bhaja masala) and crumble the paneer (if using leftover sabji) with your hands.  The masher or food processor can be tricky to get desired granularity here. Use whatever is convenient for you.
2. Add ghee roasted cashews and washed and squeezed raisins to the paneer-spice mix that will become your delectable filling. You just elevated it into a regal dish :D
3. Shape the mix into patties and dip first into gram flour batter (besan) and then in breadcrumbs. Repeat the coating process a second time to make the patties tighter, so they don't break when deep-fried. 
4. Deep fry in mellow tasting cooking oil.  Keep on a paper towel to soak excess oil. Transfer to a serving dish later.
5. Serve with your favorite chutney or sauce.

Bengali style fish cutlet

For Madhuleena
SG taught me how to make fish chops, today he taught me to make Bengali style fish cutlet like the way my MIL makes them. Here's how:

1. Make a paste of garlic, ginger,onion, green chilies, cilantro, a little salt.. Keep aside.
   
   
   
2. Start with firm, white fish fillet (bhetki/barramundi, cod, tillapia, pollock etc). Make thin slices if you need to. Rub freshly squeezed lime juice, salt and ground black pepper.
   
3. Dip the fish in egg wash (add a little paste and salt to it and beat well). Take 1/2 tsp of paste and coat evenly on one side of the fillet. Next, coat with breadcrumbs. This ensures the paste doesn't fall out or dissolve into the egg wash while frying.
4. Dip into the  egg wash and breadcrumbs once again for a crisp coat later. (You can save the unfried cutlets in an airtight container for frying later)
5. In the meantime, let cooking oil heat in a small kadai or deep fryer. Deep fry and serve hot with your favorite chutney.

Chicken cutlets in mushroom sauce

Use chicken breast fillets, dust pepper and salt on them, dip in egg wash, Italian breadcrumbs, Parmesan shavings and grill at an outdoor grill or conventional oven.
For sauce: You can use sliced mushrooms in wine sauce or campbell's cream of mushroom in chicken broth/milk.

Chicken cutlets with mushroom sauce

Chicken cutlets with grilled veggies