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Bread Cutlet

This easy bread cutlet recipe uses bread, mashed potatoes, boiled green peas and few veggies and uses shallow fry technique to make them stomach filling and healthy.

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Bread Cutlet

Bread Cutlet with Mixed Vegetables - Kids Food Special - Step by Step Photo Recipe Indian style shallow fried bread cutlet (in less oil) can be served with tomato ketchup and grated cheese in party or as evening snack to kids.

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Thank goodness for Madhur Jaffery. Another good way to use some of the glut of courgettes. These delicious deep fried balls, baked in a spicy tomato sauce are perfect with rice or breads and a doll...

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Masala Pav (Spicy Bread)

Masala Pav (Spicy Bread) is a very famous, mouth watering road side street food in Mumbai. Masala Pav is a really easy recipe using butter and some species.

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Vegetable Cutlet - A quick, easy and delicious Indian snack made from potatoes and other veggies.  Crispy on the inside, soft and delicious on the inside. Probably the easiest way to have your family eat their veggies.

Vegetable Cutlet

Vegetable Cutlet - A quick, easy and delicious Indian snack made from potatoes and other veggies. Crispy on the inside, soft and delicious on the inside. Probably the easiest way to have your family eat their veggies.

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Crispy Pan Fried Honey Garlic Chicken

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Merrill's Chicken Fingers

My least favorite part about making breaded cutlets is standing at the stovetop frying them. Even with two large pans going, I can never get away with cooking all of the pieces at once. Stovetop frying demands monitoring — adjusting the temperature here and there, replenishing oil as needed. This is why I love the chicken fingers...

Bread Cutlet

Bread Cutlet Simple and easy to make bread cutlets. Perfect for evening snacks or as a party starter.

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Merrill's Chicken Fingers

My least favorite part about making breaded cutlets is standing at the stovetop frying them. Even with two large pans going, I can never get away with cooking all of the pieces at once. Stovetop frying demands monitoring — adjusting the temperature here and there, replenishing oil as needed. This is why I love the chicken fingers...