|Hard boiled eggs||3|
|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)|
|Parsley||2 Tablespoon (For Garnish)|
|Grilled tomatoes||2 (For Garnish)|
1. Break away the egg shells. In a bowl, mash eggs very finely.
2. In a bowl, add hot milk, flour and butter. Mix well and make the panada sauce.
3. Put in the mashed hard boiled egg. Season to taste.
4. On a plate, spread the mixture into an oblong shape, 1/2 in. thick. Divide in half diagonally.
5. Refrigerate the mixture if possible, or leave to harden in a cool place.
6. On a lightly floured board, roll out the mixture when firm. Shape to form 2 'cutlets'.
7. Apply beaten egg over the cutlets, then raspings.
8. 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.
9. On a heated dish, served the hot cutlets. Decorate with parsley and grilled tomato.