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Wash and flatten chops. Mix onion-garlic paste, garam masala, chilli powder, vinegar, yoghurt, salt and pepper. Add chops to the mixture and rub well on both sides. Set aside for 3 hours. Beat egg whites lightly. Drain each chop. Dip each piece in the beaten egg white. Coat with bread crumbs. Heat oil in a shallow pan. Fry until golden brown. Serve hot.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
Forged German chef knife — workhorse for any technique requiring prep