Chinese Cutlets Recipe
Ingredients
| Metric | ||
| 4 lamb cutlets | ||
| Ground black pepper | 1 To taste | |
| Chicken stock | 300 Milliliter | |
| 2 x 15 ml spoons tomato ketchup | ||
| 1 x 15 ml spoon soy sauce | ||
| 2 x 5 ml spoons cornflour | ||
| 1 onion, peeled and chopped | ||
| Green pepper | 1 To taste, deseeded | |
| 1 x 15 ml spoon oil | ||
| Mushrooms | 175 Gram, trimmed | |
| Bean sprouts | 454 Gram, drained | |
| 1 x 15 ml spoon sherry | ||
| Eggs | 2 | |
| Butter | 25 Gram | |
| Imperial | ||
| Chicken stock | 1/2 Pint | |
| Tomato ketchup | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornflour | 2 Teaspoon | |
| Oil | 1 Tablespoon | |
| Mushrooms | 6 Ounce, trimmed | |
| Bean sprouts | 16 Ounce, drained | |
| Sherry | 1 Tablespoon | |
| Butter | 1 Ounce | |
| Salt | To Taste | |
Directions
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.
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.
Chef
