Source: Food for Free by Richard Mabey
Ingredients
- 50g (2oz) oil
- 50g (2oz) flour
- 500ml (1 pint) stock
- 75g (3oz) breadcrumbs
- 50g (2oz) grated hazelnuts
- milk or beaten egg for glazing
- Salt and pepper
Method
- Mix the oil and flour in a saucepan. Add the stock and
simmer for 10 minutes, stirring all the time.
- Add the breadcrumbs and grated hazelnuts. Season
- Cool the mixture and shape into cutlets
- Dip the cutlets into an egg and milk mixture. Coat with
breadcrumbs and fry in oil until brown.