Saturday, October 30, 2010

Baked Cutlet

baked cutlet
  • 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

  • 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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