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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cutlet Recipe

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This recipe for Cutlet is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. hamburger meat
2 large potatoes
1 large onion
1 T. tumeric
salt to taste
pepper to taste
1/2 c oil (canola or olive preferred)
Directions:
Directions:
In large mixing bowl, shred potatoe and onion. Drain liquid remaining. Add meat, tumeric,salt and pepper. Mix together with your hands until mixture is firm.
In large skillet heat enough oil to coat the bottom of the pan.
Take a handful of the mixture and pat in your hands, forming an oval shape of not more than 1/4 inch in thickness. Fry cutlets in skillet on low heat until browned on both sides and cooked in the center.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
These cutlets are great served hot or cold. Traditionally they are served between two pieces of toast, and topped with plain yougart.

 

 

 

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