Egg cutlets

Egg cutlets


  • Hard-boiled eggs 4, shelled and finely
  • chopped Cooked white rice 2 Tbsp Fresh white
  • breadcrumbs 2 Tbsp
  • Grated Cheddar
  • cheese 2 Tbsp Chopped fresh
  • parsley 1 Tbsp
  • Worcestershire
  • sauce 1 tsp
  • Salt 1 tsp
  • Ground black
  • pepper 1/2 tsp
  • Egg 1, white and yolk separated
  • Dried white
  • breadcrumbs 2 Tbsp
  • Butter 60 g (2 oz)

A substantial, economic dish, Egg Cutlets may be served with a green vegetable or salad.

Serves 2–4


  1. In a large bowl, mix together hard-boiled eggs, rice, fresh breadcrumbs, cheese, parsley, Worcestershire sauce, salt and pepper with a fork.
  2. Stir in egg yolk and combine well. Shape mixture into small cutlets.
  3. Beat egg white lightly. Using a pastry brush, lightly coat cutlets with egg white, then roll them in dried breadcrumbs.
  4. In a pan, melt butter over moderate heat. When foam subsides, place cutlets in pan and fry for 6–8 minutes or until they are golden brown on both sides.
  5. Remove cutlets from pan, drain on absorbent paper and serve immediately.

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