Egg cutlets
Ingredients
- 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
Method
- In a large bowl, mix together hard-boiled eggs, rice, fresh breadcrumbs, cheese, parsley, Worcestershire sauce, salt and pepper with a fork.
- Stir in egg yolk and combine well. Shape mixture into small cutlets.
- Beat egg white lightly. Using a pastry brush, lightly coat cutlets with egg white, then roll them in dried breadcrumbs.
- 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.
- Remove cutlets from pan, drain on absorbent paper and serve immediately.
