|Hot milk||1⁄4 Pint|
|Plain flour||1 Ounce|
|Egg||1⁄2 , beaten (For Coating:)|
|Raspings||1⁄4 Cup (4 tbs) (For Coating:)|
|Oil||2 Cup (32 tbs) (For Frying)|
1. Using a knife, chop nuts very finely, or pound them coarsely in a motar pestle.
2. Peel onion; chop very finely.
3. In a bowl, add hot milk, flour and butter. Mik well and make the panada sauce.
4. Heat a small saucepan, melt butter. SautÃ© the onion until just soft. Add flour to make roux.
5. Put in the chopped or pounded nuts, and onion. Season to taste.
5. On a plate, spread the mixture into an oblong shape, 1/2 in. thick. Divide in half diagonally. 6. Refrigerate the mixture if possible, or leave to harden in a cool place.
7. On a lightly floured board, roll out the mixture when firm. Shape to form 2 'cutlets'.
8. Apply beaten egg over the cutlets, then raspings.
9. Heat a frying pan with oil till hazing point. Deep or shallow fry cutlets for 4-5 minutes (or 2-3 minsutes on each side) until golden brown. Remove and drain well.
10. On a heated dish, served the hot cutlets. Decorate with parsley and grilled tomato.