CARNE FRITA


Ingredients:

4 pc MONTEREY PORK CUTLETS
1/8 tsp iodized fine salt
1/8 tsp pepper
2 pc MAGNOLIA BROWN EGGS, beaten
1 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 cup cooking oil

Mushroom Gravy

4 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 (100 g) bar MAGNOLIA GOLD BUTTER UNSALTED
1 (400 g) can sliced mushrooms, reserve stock
1/8 tsp iodized fine salt
1/8 tsp pepper
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  1. Season pork cutlets with salt and pepper. Dip in egg thoroughly then dredge in flour on both sides. Fry in hot oil, at least a minute each on each side or until golden brown. Blot excess oil.
  2. Toast flour in a non-stick pan until light brown. Add butter and mix well until a paste is formed.
  3. Pour mushroom stock and blend well. Add salt and pepper to taste.
  4. Add cream and mushrooms. Simmer for 1 to 2 minutes.
Makes 4 servings.
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