Durham Cutlets Recipe
Ingredients
| Margarine | 1 Ounce | |
| Flour | 1 Ounce | |
| Stock | 1/4 Pint | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Mustard - to taste | ||
| Mixed Herbs - a pinch | ||
| Parsley | 1 Tablespoon, chopped | |
| Cooked Meat - 8 ounce, minced or finely chopped | ||
| Breadcrumbs | 2 Ounce | |
| Fat OR Lard - 2 ounce, for frying | ||
| Egg | 1 (For the coating:) | |
| Crisp Breadcrumbs - 2 tablespoons | ||
| Parsley - chopped | ||
| Fried Tomatoes | ||
Directions
MAKING
1) In a saucepan, melt the margarine. If desired, saute 1 tablespoon of chopped onions.
2) Keeping the pan away from the flame, stir in the flour. Cook for 5 minutes till the flour brown slightly making sure not to let it burn.
3) Take the pan off the flame. Slowly, add in the gravy. stock or flavored water. Allow it to boil. Stir till the mixture starts to thicken.
4) Add in the mixed herbs, chopped parsley, minced or finely chopped meat and breadcrumbs.
5) Allow the meat mixture cool down slightly, before shaping it into four cutlets.
6) On a plate, beat the egg lightly. Coat the cutlets with the egg. Dredge the cutlets completely on both sides with crisp breadcrumbs or raspings.
7) Shake off the excess breadcrumbs from the cutlets.
8) In a frying pan, heat oil or lard. Fry the cutlets for 4 minutes on each side till it turns crisp and well browned.
9) Turn down the heat to low and cook for 4 minutes to make sure the cutlets have cooked through evenly.
10) Drain the cutlets on paper towels.
SERVING
11) Serve the Durham Cutlets on the serving plate, garnished with chopped parsley. Garnish with tomato slices on the edge of the plate.
1) In a saucepan, melt the margarine. If desired, saute 1 tablespoon of chopped onions.
2) Keeping the pan away from the flame, stir in the flour. Cook for 5 minutes till the flour brown slightly making sure not to let it burn.
3) Take the pan off the flame. Slowly, add in the gravy. stock or flavored water. Allow it to boil. Stir till the mixture starts to thicken.
4) Add in the mixed herbs, chopped parsley, minced or finely chopped meat and breadcrumbs.
5) Allow the meat mixture cool down slightly, before shaping it into four cutlets.
6) On a plate, beat the egg lightly. Coat the cutlets with the egg. Dredge the cutlets completely on both sides with crisp breadcrumbs or raspings.
7) Shake off the excess breadcrumbs from the cutlets.
8) In a frying pan, heat oil or lard. Fry the cutlets for 4 minutes on each side till it turns crisp and well browned.
9) Turn down the heat to low and cook for 4 minutes to make sure the cutlets have cooked through evenly.
10) Drain the cutlets on paper towels.
SERVING
11) Serve the Durham Cutlets on the serving plate, garnished with chopped parsley. Garnish with tomato slices on the edge of the plate.
Chef
