My boyfriend never gets tired of these. I hope you like them too. They are so easy to make and they go very well with potatoes, French fries, all types of fresh salads and also with my zucchini in yogurt and with tarator. Cooking time should be much shorter with a fryer.
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Units: US | Metric
- 1Put the beef, 1 egg and all the spices (garam masala, nutmeg, white and black pepper, cumin and oregano and salt) in a bowl and knead well; if the mixture becomes too watery add some crumbled bread, but be careful not to put too much.
- 2Heat the frying fat in a pan or fryer.
- 3Take from the mixture balls the size of a large walnut (1” in diameter), roll them into sticks and then flatten into ovals approximately 1/5” thick.
- 4Pour the breadcrumbs in a bowl or plate and add some dried oregano or thyme, some black or white pepper (or both) and some nutmeg.
- 5Beat the rest of the eggs in a bowl; you might dilute them with water or milk but I don’t do it.
- 6Roll each cutlet in the breadcrumbs, then in the eggs and then again in the breadcrumbs before you put them in the hot oil.
- 7Fry until golden brown then take out and put on absorbing paper for a few minutes to drain the excess fat.
- 8Serve hot or at least warm (although i like them cold too).
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Nutritional Facts for Anelia's Cutlets
Serving Size: 1 (241 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 448.9
- Calories from Fat 277
- Total Fat 30.8 g
- Saturated Fat 11.5 g
- Cholesterol 412.8 mg
- Sodium 218.9 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 38.7 g