one-fourth tsp black pepper, one tbsp corn flour, salt, two tbsp coriander leaves, one cup bread crumbs, two tbsp corn flour, one tbsp maida, one-fourth tsp black pepper, water.

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Stir well to blend all the flavors. Binding: Add 1/4 cup bread crumbs and mix until the mixture holds shape. Shape the Cutlets: Take small portions of the mixture and shape them into round or oval ...

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HOW TO USE- completely seasoned and ready to use! Use them as a coating for shrimp, pork, chicken cutlets, vegetables, as a stuffing, in meatloaves and meatballs, and in au gratins and casseroles.

By 1900, tonkatsu pork cutlet (progenitor of the katsu sando ... says he arrived at his pea-and-potato salad by happenstance. “Oh, crumbs. It’s no different from anyone making a salad at ...

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Add bread crumbs and cornflour to bind the mixture. If needed, add a few drops of water to adjust the consistency. Take small portions of the mixture and shape them into round or oval cutlets. Roll ...