Stuffed Cutlets

The cutlets are washed and dabbed dry. Then cut them (or make them at the butcher’s) and place a few slices of tomatoes, chopped mushrooms and a little grated cheese on one half, depending on the space available. Season with salt, oregano, pepper and basil, fold over and sew or close with toothpicks.

Heat the light butter in the frying pan and add the stuffed cutlets. Fry on both sides for about 2 minutes and then cook on medium heat for another 7 minutes on each side. Ten minutes before the end, add the onions and fry them. Finally, extinguish with a little sherry, remove the cutlets from the frying pan, cover with aluminum foil and keep warm (e.g. in the stove where the french fries are prepared). Add the vegetable soup, the paradeis pulp, the Tabasco sauce and the sauce binder, let it boil briefly and bring to the table.

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