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Print this Recipe    Egg Cutlets

EGG CUTLETS

2 Tbs butter
1 Tbs finely chopped parsley
4 Tbs flour
1 cup scalded milk
pinch nutmeg
salt and pepper
8 hard-boiled eggs
1/2 tsp grated onion
dried breadcrumbs

Melt butter in pan and add flour, cook for a few mins. with out
browning.

Pour on milk gradually, stirring all the time, bring to the boil
and cook 5 mins. Chop eggs not too finely, add to sauce with
remainder of ingredients, cool and shape into cutlets.

Pass through flour and then egg wash made by beating one egg in 1
Tbs milk, then through breadcrumbs, patting them well in. Fry in
a pan until golden brown on both sides. Serve with tomato sauce.

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