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Chinese Cutlets

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  Lamb cutlets 4
  Freshly ground black pepper To Taste
  Chicken stock 300 Milliliter
  Tomato ketchup 30 Milliliter (Two 15 Milliliter Spoon)
  Soy sauce 15 Milliliter (1 Spoon)
  Cornflour 10 Milliliter (Two 5 Milliliter Spoon)
  Onion 1 , peeled and chopped
  Green pepper 1 , washed, deseeded and sliced
  Oil 15 Milliliter (1 Spoon)
  Mushrooms 175 Gram, cleaned trimmed and sliced
  Canned bean sprouts 454 Gram, drained
  Sherry 15 Milliliter (1 Spoon)
  Eggs 2
  Butter 25 Gram
  Chicken stock 1⁄2 Pint
  Tomato ketchup 2 Tablespoon
  Soy sauce 1 Tablespoon
  Cornflour 2 Teaspoon
  Oil 1 Tablespoon
  Mushrooms 6 Ounce, cleaned, trimmed and sliced
  Canned bean sprouts 16 Ounce, drained
  Sherry 1 Tablespoon
  Butter 1 Ounce
  Salt To Taste

Trim the cutlets, season well and cook on the grill rack under a moderate heat for 8 to 10 minutes each side.
Meanwhile, to make the sauce, place the stock, ketchup and soy sauce in a pan, add seasonings, blend in the cornflour and bring to the boil, stirring continuously, for 3 minutes.
Fry the onion and pepper in oil until soft, add the mushrooms and continue for 5 minutes.
Stir in the bean sprouts, sherry and one-third of the sauce and simmer for 5 minutes.
Beat the eggs with seasonings and 2 X 15 ml spoons (2 tablespoons) water and use, with the butter, to make two large flat omelettes in a frying pan.
Cut each in half.
To serve, place the bean sprout mixture in a hot serving dish.
Place the cutlets on top.
Roll up each piece of omelette and lay on the cutlets.
Serve the remaining sauce in a sauce boat.

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Chinese Cutlets Recipe