The thing about fusion food is that you get the best of any two cuisines. Like this pizza cutlet that has everyone’s favourite pizza topping as stuffing and then the cutlet. Indo-Italian’s best preparation.
PIZZA CUTLET
Ingredients
Stuffing
¼ cup pizza sauce
1 tbsp olive oil
1 tbsp chopped garlic
1 medium onion chopped
¼ cup chopped red capsicum
¼ cup chopped green capsicum
½ cup boiled corn kernels
2 tsps chopped fresh red jalapenos
5-6 fresh basil leaves shredded
Salt to taste
Crushed black peppercorns to taste
½ tsp dried mixed herbs
2 tsps chopped black olives
½ cup grated mixed cheese
Dried breadcrumbs for coating
Tomato ketchup to serve
Oil for deep frying
Covering
4-5 medium potatoes boiled peeled and mashed
Salt to taste
Crushed black peppercorns to taste
½ tsp red chilli flakes
½ tsp dried mixed herbs
Coating
½ cup refined flour (maida)
¼ cup corn flour
Crushed black peppercorns to taste
Method
1. To make the stuffing heat olive oil in a pan. Add garlic and sauté for 30 seconds.
2. Add onion and sauté till golden brown.
3. Add red capsicum green capsicum boiled corn kernels jalapenos basil and mix well. Cook for 2-3 minutes.
4. Add salt crushed black peppercorns dried mixed herbs olives and mix well. Cook for a minute.
5. Add pizza sauce and mix well. Cook on medium heat for a minute. Transfer the mixture in a bowl and allow to cool.
6. To make the slurry mix refined flour corn flour crushed black peppercorns and ½ cup water in a bowl.
7. Once the stuffing is cooled add the cheese into it and mix well.
8. To make the cutlet take a portion of the potatoes mixture shape it into a ball make a cavity in the centre stuff it with a generous portion of the stuffing bring the sides to the centre and seal it. Press it lightly to shape it like a cutlet.
9. Dip each cutlet in the slurry and coated it well with the breadcrumbs.
10. Heat sufficient oil in a kadai. Gently slide in the cutlets into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
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