Dutch Cutlet Food

KNIGHT'S CUTLET

Steps:

• For the gravy: In a 1-quart saucepan, combine the stock, garlic powder, onion powder, Maggi seasoning, allspice, juniper and bay leaves. Bring to a boil and cook, 15 minutes. Strain out the solids so you have a clear stock and return the stock to the saucepan.
• In a small saucepan, cook the sugar until caramelized. Add 2 ounces of the stock. Pour into the saucepan with the stock.
• In another pan, melt the butter, then pour in the flour and cook, whisking, until browned. Add 4 ounces of the stock and whisk. Add the contents to the saucepan with the stock and mix. Bring to a boil and cook until the contents thicken into a gravy.
• For the cutlet: Cut the pork loin down the center, lengthwise, being careful not to cut all the way through, and open like a book. Pound the meat on both sides until it is about 1/8-inch thick. Sprinkle the inside with salt, pepper and garlic powder.
• On one side of the meat, layer the filling in this order: bacon, peppers, mushrooms, Swiss cheese and ham. Roll up the meat, starting on the side with the ingredients, to make a 5-inch roulade.
• In a large frying pan, heat 1/2 inch of the oil to 250 degrees F. Line a plate with a paper towel. Soak the roulade in the beaten eggs, then roll in the breadcrumbs. Fry until golden brown and crisp, rotating the roulade all the way around, 15 minutes.
• Remove from the oil and let drain on the paper towel-lined plate. Serve with 2 tablespoons of the gravy.

DUTCH CUTLET

Steps:

• Mix minced beef with salt, pepper, breadcrumbs, minced onion, and egg.
• Form into a flat cake.
• Put in greased baking tin with 2 cups cold water, tomato sauce, chopped onion and bacon on top.
• Cover with foil and bake at 350* for 1 hour.
• Garnish with tomato slices and parsley.
• Serve either hot or cold.