Baked Cutlet

 Ingredients

• 1 small can gluten cutlet (6 to 8 cutlets)
• 1 small can tomato juice
• 1 onion
• 1/4 cup flour
• 3 tablespoons oil
• 3 eggs
• 2 cups water
• Salt

Procedure

• Drain cutlet, keeping the soup for the gravy.

• Arrange cutlets in baking dish. Fry eggs and cut into pieces.

• Saute garlic, onions, add the flour.

• Mix them well, then add the fried eggs and continue mixing, season with salt.

• Remove from fire and mix the soup of the cutlet.

• To the mixture add water, stirring well. Bring to boil and stir until it is thick.

• Add tomato juice (and MSG optional). Remove from heat and pour mixture on to the cutlet.

• Bake for about 30 minutes in moderate oven.

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