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Egg Cutlets

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Ingredients
  Hard boiled eggs 3
For panada:
  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)
  Parsley 2 Tablespoon (For Garnish)
  Grilled tomatoes 2 (For Garnish)
Directions

MAKING
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.

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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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