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Monday, October 25, 2010

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
1/2 teaspoon vetsin
2 cups water

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 vetsin. Remove from heat and pour mixture on to the cutlet. Bake for about 30 minutes in moderate oven.

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