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Cheese And Vegetable Cutlets Recipe
|Grated cheese||4 Ounce|
|Cooked mixed vegetables||8 Ounce (As Many As Possible)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Egg/Milk||1 (For Coating)|
|Soft breadcrumbs||2 Tablespoon|
|Breadcrumbs||1 Cup (16 tbs) (Crisp, For Coating)|
Serving size: Complete recipe
Calories 5351 Calories from Fat 4640
% Daily Value*
Total Fat 525 g807.4%
Saturated Fat 87.6 g437.8%
Trans Fat 0 g
Cholesterol 323.3 mg
Sodium 2605.1 mg108.5%
Total Carbohydrates 104 g34.7%
Dietary Fiber 10.8 g43.2%
Sugars 21.9 g
Protein 71 g141.3%
Vitamin A 78.9% Vitamin C 22%
Calcium 159.3% Iron 45.1%
*Based on a 2000 Calorie diet
Take the pan off the heat and gradually add the cold milk.
Return to the heat and bring slowly to the boil, stirring all the time to keep the sauce smooth.
Add the seasoning and the vegetables which should be diced.
Next, add the grated cheese and enough of the soft breadcrumbs to make a mixture that is firm enough to handle without being too dry.
When cold, mould into about 6 cutlet shapes, brush with milk or a little beaten egg and coat in crisp breadcrumbs.
Heat the oil in a frying pan and fry the cutlets until crisp and brown.