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Stuffed Cutlets
Butterfly cutlets stuffed with ham and cheese, dipped in egg and fried
Ingredients
6 cutlets
1 slice pressed ham
1/4 cup grated tasty cheese
1/4 cup Edmonds plain baking flour
1/2 teaspoon salt
black pepper
1 egg
2 tablespoons water
3/4 cup toasted breadcrumbs
oil for frying
Preparation
Clean flesh from long part of cutlet bones
Cut meat part horizontally almost through to bone
Open out
This should resemble butterfly wings
Cut ham into sixths
Place a piece of ham onto cut side of meat
Top with a small amount of cheese
Close meat again to completely encase filling
Combine flour, salt and pepper to taste
Dip meat part of each cutlet into the seasoned flour
Beat egg and water together
Dip cutlets in egg then in breadcrumbs, shaking off the excess
Repeat with egg and breadcrumbs
Heat oil in a frying pan
Fry cutlets for 5 minutes each side or until golden
Drain on absorbent paper
Serve hot or cold
Serves 3
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