persian veal cutlet

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Servs: 6  Prep: 20m  Cook: 30m  

Here is a meal that you would love to eat at any time of the day... lunch, dinner or for picnic , cold sandwich. best is served with slice of tomato & pickle with pita or italian bread & basil...

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   One ? pound chopped Veal (turkey, chicken or beef can be used) One ? pound chopped Veal (turkey, chicken or beef can be used)
•   Two large Potatoes Two large Potatoes
•   Two large Eggs Two large Eggs
•   One tea turmeric One tea turmeric
•   One tea paprika One tea paprika
•   Two med. Tomato (1 can diced Italian herb can be used) Two med. Tomato (1 can diced Italian herb can be used)
•   One tabs. Fresh Basil & oregano One tabs. Fresh Basil & oregano
•   Salt & Pepper to taste Salt & Pepper to taste
•   Serves 4 to 6 people Serves 4 to 6 people
•   * *

Instructions

1. Mix all ingredients together well.
2. (Except tomato, basil & Oregano)
3. Make all the meat mixture, (grated Boiled Potato, Eggs, salt &
4. Pepper) into 10 to 12 balls.
5. Shape into patties, (in form of Ellipse).
6. Use your palm of your hand & fingers to shape into all even edge.
7. Heat a large skillet with extra virgin olive oil.
8. Place the patties in skillet to golden brown on both sides.
9. Once, all Cutlet Golden brown.
10. Place all Culet back into the skillet.
11. Pour the diced fresh tomato, Chopped, Oregano & basil on top of cutlet, cover, let steam on low heat for five mint.
12. Serve with green salad , Italian or Pita bread.
13. Also excellent, for Sub Sandwiches.

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