Egg Cutlets Recipe
Ingredients
| 25 g/1 oz margarine | ||
| 25 g/1 oz flour | ||
| 150 ml / 1/4 pint milk | ||
| Egg yolk | 1 | |
| Cooked ham | 1 Tablespoon, chopped | |
| Hard-boiled eggs | 3 , hardboiled | |
| Parsley | 1 Teaspoon, chopped | |
| Mushrooms | 4 , chopped | |
| Salt | To Taste | |
| Pepper | 1 | |
| Egg | 1 , beaten | |
| Dry breadcrumbs for coating | ||
| Oil for shallow frying | ||
| Cooked macaroni to garnish | ||
Directions
Melt the margarine in a saucepan and add the flour.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Cook, stirring, until thickened.
Remove from the heat and beat in the egg yolk, followed by the ham, hard-boiled eggs, parsley, mushrooms, salt and pepper.
Spread the mixture on a dampened plate and cool.
Shape the egg mixture into cutlets.
Dip in the beaten egg and coat in breadcrumbs.
Fry in shallow fat and serve hot, garnished with a few pieces of macaroni.
Cook, stirring, for 2 minutes, then gradually stir in the milk.
Cook, stirring, until thickened.
Remove from the heat and beat in the egg yolk, followed by the ham, hard-boiled eggs, parsley, mushrooms, salt and pepper.
Spread the mixture on a dampened plate and cool.
Shape the egg mixture into cutlets.
Dip in the beaten egg and coat in breadcrumbs.
Fry in shallow fat and serve hot, garnished with a few pieces of macaroni.
Chef
