Monday, March 16, 2009

Baked Cutlet

1 small can gluten cutlet (6 to 8 cutlets)
1 small can tomato jiuce
1 onion
1/4 cup flour
3 tbsp oil
3 eggs
MSG
2 cups water
salt

Drain cutlet, keeping the soup for 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 cutlet. To the mixture add water, stirring well. Bring to boil and stir untill it is thick. Add tomato juice and MSG(optional). Remove from heat and pour mixture on the cutlet. Bake for about 30 minutesin moderate oven.

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