“Egg Cutlet“ is a super easy and quick weekend breakfast/brunch recipe. It is one of that recipe which can involve the whole family into doing some part of it OR maybe just eating it :))
Traditionally it’s a deep fried recipe however the one I’m going to make is using very less oil.
Made out of very basic everyday cooking ingredients, very tender inside but crisp outside and pretty fulfilling.
*I couldn’t click more pictures as they were all gone as soon as they were made 🙁
be served as bite sized appetizer.
nonstick pan or skillet
Plate lined with paper towel
use plain egg whites for this recipe
You can you whole wheat flour as well
- Whisk eggs in a large
bowl till frothy (1-2min).
- Add milk, cheese and
whisk for a min.
- Now add potatoes, onion,
flour, bread crumbs, rosemary, salt, black pepper powder and mix using a
- Apply oil in your hand,
scoop palm-full of mixture and shape it into cutlet (I’m shaping them rectangular). Follow this step till all cutlets are
- Heat nonstick pan over
high, once the pan is heated well, reduce flame to medium.
- Add 3-4 cutlets (depending on the size of pan) sauté for
1-2min. Flip to other side and cook for 1-2min.
- Once they are light
golden brown on both side, place them on paper towel (to absorb any extra oil).
- Serve Hot (as the longer you store them, they’ll
loose the crunch)