Bulgarian Egg Cutlets
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 5 serving(s)
Categories
- Brunch
- Cheese
- Main Course
- Bulgarian
- European
- Deep Fried
- Beginner
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
This recipe is typical for the Strandja Mountain region in Bulgaria. Once again, I took it from the Bulgarian National Cuisine cookbook of Zemizdat.
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Equipment
Mixing bowl, whisk, frying pan or deep fryer, spoon
Ingredients
- 10 eggs
- 10 ounces cheese
- 1 bunch parsley (chopped)
- 7 ounces dried breadcrumbs
- salt
- black pepper
- frying fat
Instructions
Beat the eggs with the cheese, parsley, breadcrumbs, salt and pepper.
Heat the frying fat.
Place the egg mixture in the hot fat in spoonfuls to form cutlets.
Serve with tomato sauce and/or a fresh seasonal salad.
NOTE: I suppose that if the mixture is too liquid, and won’t form cutlets, you can increase the quantity of cheese and/or breadcrumbs. Or, you could also add the eggs one at a time to make sure the texture comes out right.
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