Pre-heat oven 350 degrees
Pound flour salt and pepper into meat to get 1/2 inch cut into 4 servings
Brown on both sides in oil in an oven proof skillet
Stir together Worcestershire , soup, and water. Then pour over cutlets
Bake 1 hour until gravy is brown and meat is tender.
Serve over rice
Other versions include
Small onion sliced and browned, and gravy is made with 1 1/2 cups beef bouillon baked at 325 for 2 hours or until tender.
Add onion garlic and water stirring in sourcream before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (446g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 207 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 978.6mg||34 %|
|Potassium 145.4mg||4 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 31.6g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 339
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