Return of the school cafeteria classic: Egg cutlets recipe

Our grandmothers made meatballs long before they became trendy, and school and workplace cafeterias followed suit. Traditionally, Friday lunches were rather meatless, except for fish, and among the cutlets, the ones made from eggs were the king. Though they have faded into obscurity in recent times, it's worth resurrecting the old recipe to relive the flavours of childhood, especially since these flavours are truly delightful.

Crispy on the outside and soft on the inside, egg cutlets are an excellent alternative to meat. They are easy to make, and their taste will remind you of your childhood. This recipe includes adding cheese, which melts appetizingly with heat and takes these cutlets up a notch. You can fry, bake, or grill them without worrying about raw meat.

These delicious cutlets will tempt anyone, regardless of age or nostalgia, for this iconic dish.

Ingredients:

• 8 eggs, boiled
• 7 oz grated cheese
• 1 onion
• 2 cloves of garlic
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 raw egg
• Breadcrumbs for breading
• Salt and pepper to taste
• Fresh herbs (e.g., parsley, dill)
• Oil for frying

Preparation:

1. Boil the eggs until stiff, peel them, and grate them.
2. Finely chop the onion and garlic, and sauté them in a pan with heated oil until translucent.
3. Soak the bread in milk, then squeeze it out thoroughly.
4. Combine the eggs, onion, garlic, soaked bread, grated cheese, and chopped herbs in a bowl. Add the raw egg, season with salt and pepper, and mix well.
5. Form cutlets from the mixture using a spoon or wet hands. If the mixture is too runny, you can add more breadcrumbs.
6. Coat the cutlets in breadcrumbs.
7. Fry in heated oil on both sides until golden brown.

Egg cutlets taste best served warm with potatoes, groats, rice, or your favourite salad. You can also add them to a salad or a sandwich. Enjoy!