Bread Cutlet

This bread cutlet recipe is similar to the way I make Veg cutlet. Just that in this recipe more bread is added which gives a nice soft texture within the cutlets. The veggies that I have used in the Bread Cutlet recipe are potatoes, carrots and green peas. Along with this and the bread slices, other usual ingredients in this recipe are ginger, garlic, green chili, black pepper, coriander leaves and spice powders like turmeric powder, red chili powder and garam masala powder. Other vegetables like capsicum, French Beans, cauliflower, beetroot, cabbage, cauliflower, broccoli, etc. can also be added in this recipe. The more, the merrier. In this, the healthier. The cutlets are coated with bread crumbs and then pan fried. This coating gives a crisp exterior on the cutlets. You can also check these similar bread snacks recipes made with different variations and stuffings: You can use any bread like wheat bread or brown bread or white bread or wheat sandwich bread. They make for a good evening snack. Since monsoons is coming now so best time to enjoy crispy bread cutlets with a cup of tea or coffee. Serve bread cutlets hot with coriander chutney or mint chutney or tomato ketchup or even mayonnaise.

How to make Bread Cutlet

Preparation for bread cutlet

1. Firstly boil 3 medium sized potatoes and ⅓ cup green peas in a pressure cooker. Take the peas in a bowl and place in the cooker. Just add some water to the bowl containing peas. Pressure cook potatoes with enough water just about covering them for about 3 to 4 whistles or 7 to 8 minutes on medium heat. When the pressure settles down, then only open the lid. Drain the water and let the potatoes become warm or cool.
2. Break 1 slice of bread in pieces and add in a mixer jar.
3. Grind to get bread crumbs. Keep aside.
4. Rinse, peel and then grate 1 small carrot. You will need you can even boil carrot along with potatoes if you want. Keep aside.
5. Take roughly chopped ½ inch ginger, 2 garlic cloves, 1 green chili (roughly chopped) and 8 to 10 black peppercorns in a mortar-pestle. For a no spicy or less spicy version of the cutlet, reduce or skip the green chili and black peppercorns.
6. Crush to a coarse paste.
7. Peel the potatoes and take them in a bowl. Also take the steamed green peas. Drain the water very well before adding the potatoes and green peas in a bowl.

Making bread cutlet mixture

9. Mash well.
10. Add the grated carrots and 2 tablespoons of coriander leaves.
11. Now add the crushed ginger+garlic+green chili+black pepper paste.
12. Add 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala and salt as required.

Making bread cutlet

13. In a plate or bowl take some water and dip 1 bread slice in it.
14. Dip the other side.
15. Remove and squeeze all the water from the bread very well. Do this method with 3 bread slices. The bread slices have to be large and similar to a sandwich bread slice.
16. Add the squeezed bread pulp in the bowl containing veggies and spices.
17. Mix very well. Check the taste and add more salt if required. For a slight tangy taste, you can even add some lemon juice or dry mango powder (amchur).
18. Take a portion and shape into a cutlet or patty.
19. In a small plate take the breadcrumbs.
20. Place the bread cutlet on the bread crumbs.
21. Coat the cutlet with the bread crumbs. Gently press the breadcrumbs on the cutlet, so that they stick to the cutlet. Dust off the extra bread crumbs.
22. This way coat all the bread cutlets with bread crumbs. The extra bread crumbs you can keep in a small jar and freeze.

Frying bread cutlet

23. Heat 2 to 3 tablespoons oil in a tawa or a pan. When the oil becomes medium hot, place the bread cutlets on the tawa. Don’t deep fry these cutlets, as they might break while frying.
24. When one side is golden, gently flip and fry the second side.
25. Flip again and a couple of times to get an even golden color on the crust.
26. Place the bread cutlets on a kitchen paper towels to absorb extra oil.
27. Serve bread cutlets hot with any chutney like pudina chutney or mint coriander chutney or dip of your choice. If you are looking for more Bread Snacks for kids then do check:

Bread vadaBread upmaBread pizzaBread pakoraCucumber sandwich

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Bread Cutlet post from the blog archives first published in June 2017 has been updated and republished on December 2022.

title: “Bread Cutlet " ShowToc: true date: “2024-09-03” author: “Perry Crotty”

This bread cutlet recipe is similar to the way I make Veg cutlet. Just that in this recipe more bread is added which gives a nice soft texture within the cutlets. The veggies that I have used in the Bread Cutlet recipe are potatoes, carrots and green peas. Along with this and the bread slices, other usual ingredients in this recipe are ginger, garlic, green chili, black pepper, coriander leaves and spice powders like turmeric powder, red chili powder and garam masala powder. Other vegetables like capsicum, French Beans, cauliflower, beetroot, cabbage, cauliflower, broccoli, etc. can also be added in this recipe. The more, the merrier. In this, the healthier. The cutlets are coated with bread crumbs and then pan fried. This coating gives a crisp exterior on the cutlets. You can also check these similar bread snacks recipes made with different variations and stuffings: You can use any bread like wheat bread or brown bread or white bread or wheat sandwich bread. They make for a good evening snack. Since monsoons is coming now so best time to enjoy crispy bread cutlets with a cup of tea or coffee. Serve bread cutlets hot with coriander chutney or mint chutney or tomato ketchup or even mayonnaise.

How to make Bread Cutlet

Preparation for bread cutlet

1. Firstly boil 3 medium sized potatoes and ⅓ cup green peas in a pressure cooker. Take the peas in a bowl and place in the cooker. Just add some water to the bowl containing peas. Pressure cook potatoes with enough water just about covering them for about 3 to 4 whistles or 7 to 8 minutes on medium heat. When the pressure settles down, then only open the lid. Drain the water and let the potatoes become warm or cool.
2. Break 1 slice of bread in pieces and add in a mixer jar.
3. Grind to get bread crumbs. Keep aside.
4. Rinse, peel and then grate 1 small carrot. You will need you can even boil carrot along with potatoes if you want. Keep aside.
5. Take roughly chopped ½ inch ginger, 2 garlic cloves, 1 green chili (roughly chopped) and 8 to 10 black peppercorns in a mortar-pestle. For a no spicy or less spicy version of the cutlet, reduce or skip the green chili and black peppercorns.
6. Crush to a coarse paste.
7. Peel the potatoes and take them in a bowl. Also take the steamed green peas. Drain the water very well before adding the potatoes and green peas in a bowl.

Making bread cutlet mixture

9. Mash well.
10. Add the grated carrots and 2 tablespoons of coriander leaves.
11. Now add the crushed ginger+garlic+green chili+black pepper paste.
12. Add 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala and salt as required.

Making bread cutlet

13. In a plate or bowl take some water and dip 1 bread slice in it.
14. Dip the other side.
15. Remove and squeeze all the water from the bread very well. Do this method with 3 bread slices. The bread slices have to be large and similar to a sandwich bread slice.
16. Add the squeezed bread pulp in the bowl containing veggies and spices.
17. Mix very well. Check the taste and add more salt if required. For a slight tangy taste, you can even add some lemon juice or dry mango powder (amchur).
18. Take a portion and shape into a cutlet or patty.
19. In a small plate take the breadcrumbs.
20. Place the bread cutlet on the bread crumbs.
21. Coat the cutlet with the bread crumbs. Gently press the breadcrumbs on the cutlet, so that they stick to the cutlet. Dust off the extra bread crumbs.
22. This way coat all the bread cutlets with bread crumbs. The extra bread crumbs you can keep in a small jar and freeze.

Frying bread cutlet

23. Heat 2 to 3 tablespoons oil in a tawa or a pan. When the oil becomes medium hot, place the bread cutlets on the tawa. Don’t deep fry these cutlets, as they might break while frying.
24. When one side is golden, gently flip and fry the second side.
25. Flip again and a couple of times to get an even golden color on the crust.
26. Place the bread cutlets on a kitchen paper towels to absorb extra oil.
27. Serve bread cutlets hot with any chutney like pudina chutney or mint coriander chutney or dip of your choice. If you are looking for more Bread Snacks for kids then do check:

Bread vadaBread upmaBread pizzaBread pakoraCucumber sandwich

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Bread Cutlet post from the blog archives first published in June 2017 has been updated and republished on December 2022.