Muttai Chops (Egg-Coated Meat Chops)

In Tamil muttai means egg, and since the meat is dipped in egg before frying this preparation is named Muttai Chops. The recipe for this remained hidden in my mother’s book for a very long time, until we were served this in my father’s sister’s house. When I asked my mother to take down this recipe, she admitted that she already had it in her book but never made it because she was allergic to egg. Once she saw the disappointment on my face she reluctantly prepared this once a year.

Muttai Chops

Muttai Chops

When I was a child we used only mutton, but the family I married into had shifted to beef, and I found that Muttai Chops tasted much better with beef than with mutton. If any cut of beef other than undercut is used the meat must be pounded to tenderize it. I prefer undercut because it does not require pounding due to its soft texture. A cousin of mine relished this dish and commented that it just melts in your mouth.

Ingredients

  • 500 g Beef undercut

For the Marinade

  • 1 Green chilli
  • 2 T Coriander seeds
  • 1½ tsp Pepper corns
  • 1 inch piece of Ginger
  • 3 to 4 cloves of Garlic
  • Salt, to taste (about 2 tsp)

For Frying

  • 3 to 4 Eggs
  • ½ tsp Pepper powder
  • Salt, to taste
  • Oil, for frying

Method

  1. Broil the coriander seeds. Grind to a paste along with the pepper, green chilli, ginger, garlic and salt.
  2. Cut the beef into ¼ inch thick, 3 × 2 inch pieces. Rub with marinade and set aside for 30 minutes.
  3. Pressure cook the meat along with the marinade for 30 minutes. Cool.
  4. Beat the eggs with pepper and salt.
  5. Drain the meat pieces.
  6. Heat the oil in a frying pan or skillet.
  7. Dip the meat pieces in the egg mixture and fry till golden.

Notes

  1. I shallow fry the meat because deep frying tends to dry the chops.
  2. The liquid remaining after removing the meat pieces (Step 5) could be frozen and used later to flavour other dishes.
  3. The liquid remaining after removing the meat pieces (Step 5) could be frozen and used later to flavour other dishes.
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