Carne Frita
By Kwentong Kusina Kwentong Buhay
INGREDIENTS:
4 pc MONTEREY PORK CUTLETS
iodized fine salt and pepper to taste
2 pc MAGNOLIA BROWN EGGS, beaten
1 cup MAGNOLIA ALL PURPOSE FLOUR
MAGNOLI NUTRI-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
iodized fine salt and pepper or 1 pc chicken cube
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
INSTRUCTIONS:
1. Season pork cutlet 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 and serve hot with mushroom gravy on the side.
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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