I googled cutlet for a descriptive idea on the word. My search led me to a reference list of countries and each one's definition of a cutlet, with variances according to region, country, and culture. In Italy,veal with a breadcrumb/batter coating makes the famous Milanese cutlet. Austria lists the cutlet as a schnitzel- flattened, boneless meat coated in breadcrumbs. In Britain, it's referred to also as the chop.
And, here in America, the cutlet is the familiar breaded and pan fried chicken or pork.
So, my google search was successful in explaining that a cutlet here could mean something entirely different elsewhere.
Now to short pass over to the Indian derivation. Cutlet is a short eat containing a cooked ground/ mashed filling hugged in an eggwash/ crumb combo. Stuffed patties that you can fill with almost any ingredient of choice, ground beef, lamb, chicken. These fried packets can envelope seafood, even veggies and cottage cheese. With a few good ingredients, the cutlet-filling possibilities are endless.
This particular recipe is one which contains my favorite shellfish...shrimp.
I entered the RWOP( Real Women Of Philadelphia) in a season of one their online cooking competitions. I actually loved it, the friendships and the support of the women saw this domestic mama through rather challenging, yet creative culinary sprints. For eight weeks, home cooks throughout the country create and submit recipes in a chance to be a finalist, along with a video featuring a highlighted Philadelphia product.
One of my submissions was this crustacean- stuffed croquette complemented with a spicy, sweet dip. The breadcrumbs pair with some uncooked cream of wheat for a textured crunch. The dip and the cutlet both contain cream cheese.
Though I didn't make finalist, I gained this dish in the recipe-making process. The appetizer has topped my family's favorite fried foods (4 f's). I'm sharing it with some modifications.