Crisp Egg Cutlets
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Appetizers Discover a delightfully crispy egg cutlet recipe featuring hard-cooked eggs bound in a thick white sauce, chilled, crumbed, and pan-fried to golden perfection. This delightful retro appetizer offers a wonderfully creamy interior with a satisfying crunchy exterior.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | 3 hours | 8 servings |
🔪 Key Equipment
- 8x8x2 pan
- Waxed paper
- Skillet
- Mixing bowl
Ingredients
Cutlet Mixture and Coating
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Thick white sauce | Prepared |
| 5 | Hard-cooked eggs | Chopped |
| 3/4 cup | Fine bread crumbs | Divided |
| 2 tsp | Parsley | Minced |
| 1/4 tsp | Paprika | None |
| 1 | Egg | Beaten |
| 1 tbsp | Water | For egg mixture |
| 4 tbsp | Fat | For frying |
Instructions
Step 1: Mixing and Chilling
- Combine the 1 cup thick white sauce, 5 hard-cooked eggs, 2 tsp parsley, and 1/4 tsp paprika. Cool slightly.
- Line the bottom of an ungreased 8x8x2 pan with waxed paper, then spoon the mixture evenly into the pan.
- Chill for at least 3 hours until set.
Step 2: Shaping and Frying
- Loosen the edges and turn the mixture out onto waxed paper. Cut into 8 portions.
- Roll in 3/4 cup fine bread crumbs and form with fingers into cutlets.
- Dip into the mixture of 1 beaten egg and 1 tbsp water, then coat well again in bread crumbs until completely covered.
- Fry in a skillet with 4 tbsp fat until golden brown and crispy.
💡 Make-Ahead & Storage: The cutlet mixture can be prepared, pressed into the pan, and chilled up to 24 hours in advance before shaping and frying.
Original Recipe Scan
