Olive & Egg Cutlets
- 4 Tbsps flour
- 4 Tbsps green peppers, chopped
- 4 Tbsps butter
- 4 Tbsps eggs, chopped
- 1 1/2 cup milk
- 1/2 cup ripe olives, minced
- 2 egg yolks, slightly beaten
- Salt
- Pepper
- 1 egg, beaten
- Bread crumbs
- Cooking oil
Make a white sauce of the flour, butter, milk and seasonings. When partially cooled, add the egg yolks and remaining ingredients. Cook in double boiler until very thick. Spread on a platter to cool and when cold, Mold into the shape of cutlets. Dip in beaten egg and then fine bread crumbs. Saute in hot fat. Serve with tomato sauce.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min