- Recipes Home
- Interest Groups
Egg Cutlets Recipe
|Margarine/Null||1 Ounce (25 Gram)|
|Flour/Null||1 Ounce (25 Gram)|
|Milk/Null||1⁄4 Pint (150 Milliliter)|
|Egg yolk/Null||1 (Null)|
|Chopped cooked ham/Null||1 Tablespoon (Null)|
|Hard-boiled eggs/Null||3 , chopped (Null)|
|Chopped parsley/Null||1 Teaspoon (Null)|
|Mushrooms/Null||4 , chopped (Null)|
|Salt/Null||To Taste (Null)|
|Egg/Null||1 , beaten (Null)|
|Dry breadcrumbs/Null||1⁄4 Cup (4 tbs) (For Coating)|
|Oil/Null||1⁄4 Cup (4 tbs) (For Shallow Frying)|
|Cooked macaroni/Null||2 Tablespoon (To Garnish)|
Serving size: Complete recipe
Calories 1384 Calories from Fat 1007
% Daily Value*
Total Fat 113 g174.2%
Saturated Fat 22.8 g114.1%
Trans Fat 0 g
Cholesterol 1138.8 mg
Sodium 1006.8 mg41.9%
Total Carbohydrates 49 g16.4%
Dietary Fiber 2.6 g10.5%
Sugars 10.8 g
Protein 45 g89.1%
Vitamin A 60.4% Vitamin C 13.7%
Calcium 29.8% Iron 32.2%
*Based on a 2000 Calorie diet
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.