Fresh Egg Cutlets, this is a rediscovered recipe from the old cookbook of my friend Tina, dating back to 1968. It was lent to me last week, with much affection, and I took the opportunity to transcribe all the special recipes it contained into my notebook. The Cutlets are really delicious, and even though they require a bit of care in handling, they are truly easy to make…try them right away
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 cutlets
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 Large Fresh Eggs
- to taste Breadcrumbs
- 3 tablespoons Extra Virgin Olive Oil
- to taste Salt and Pepper
Tools
- Frying Pan
- Plate
- Slotted Spoon
Preparation
First of all, organize your workspace with all the ingredients, already measured out, so you have everything at hand.
Pour plenty of breadcrumbs onto a tray, medium-sized, to give you enough space for breading.
Open the fresh eggs, one at a time, so as not to break them, and place them directly onto the breadcrumbs.
Try to space them well so that they don’t stick together.
Cover them with more breadcrumbs, gently, so they don’t break.
Make it adhere, and let the eggs rest for about 1 hour.
Put 3 tablespoons of extra virgin olive oil in a non-stick pan so they don’t stick, and heat it well.
With the help of a slotted spatula, take one breaded egg at a time, and place it in the pan.
Season with salt and pepper, lower the heat, and cover with a lid to cook them well.
As soon as a crust has formed on the bottom, turn the eggs, gently, using your hands if necessary.
Continue cooking, and when both sides are crunchy and golden, turn off the heat.
Serve the Fresh Egg Cutlets, piping hot, or at room temperature.
Tip: They are also great for a picnic
If you like eggs, don’t miss the next recipe: https://blog.giallozafferano.it/lappetitovienmangiando/omlette-cremosa-ai-porri-e-formaggio/
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