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Nut Cutlets

New.Wife's picture
Ingredients
For panada
  Hot milk 1⁄4 Pint
  Plain flour 1 Ounce
  Butter 1 Ounce
  Seasoning 1 Teaspoon
  Egg 1⁄2 , beaten (For Coating:)
  Raspings 1⁄4 Cup (4 tbs) (For Coating:)
  Oil 2 Cup (32 tbs) (For Frying)
For garnish
  Parsley 2 Tablespoon
  Grilled tomatoes 2
  Nuts 3 Ounce
  Onion 1 Small
Directions

GETTING READY
1. Using a knife, chop nuts very finely, or pound them coarsely in a motar pestle.
2. Peel onion; chop very finely.

MAKING
3. In a bowl, add hot milk, flour and butter. Mik well and make the panada sauce.
4. Heat a small saucepan, melt butter. Sauté 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.

SERVING
10. On a heated dish, served the hot cutlets. Decorate with parsley and grilled tomato.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
2

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