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Wednesday, October 27, 2010

Egg Cutlets

6 hard-cooked eggs, chopped
1/2 cup grated cheese
1 teaspoon vetsin
Salt to taste
1 cup mushroom soup
1 egg beaten
4 tablespoons butter
Fine bread crumbs or corn meal

Add egg, cheese, seasonings and mushroom sauce. Blend well. Pat into an oiled layer pan. Chill in refrigerator. Cut with cookie cutter. Dip in crumbs, egg and then in crumbs again. Saute in butter till lightly brown.

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