Anelia's Cutlets

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“My boyfriend never gets tired of these. I hope you like them too. They are so easy to make and they go very well with potatoes, French fries, all types of fresh salads and also with my zucchini in yogurt and with tarator. Cooking time should be much shorter with a fryer.”
10-12 cutlets

Ingredients Nutrition


  1. Put the beef, 1 egg and all the spices (garam masala, nutmeg, white and black pepper, cumin and oregano and salt) in a bowl and knead well; if the mixture becomes too watery add some crumbled bread, but be careful not to put too much.
  2. Heat the frying fat in a pan or fryer.
  3. Take from the mixture balls the size of a large walnut (1” in diameter), roll them into sticks and then flatten into ovals approximately 1/5” thick.
  4. Pour the breadcrumbs in a bowl or plate and add some dried oregano or thyme, some black or white pepper (or both) and some nutmeg.
  5. Beat the rest of the eggs in a bowl; you might dilute them with water or milk but I don’t do it.
  6. Roll each cutlet in the breadcrumbs, then in the eggs and then again in the breadcrumbs before you put them in the hot oil.
  7. Fry until golden brown then take out and put on absorbing paper for a few minutes to drain the excess fat.
  8. Serve hot or at least warm (although i like them cold too).

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