Silpancho [0000618]

Ingredients:

1 lb gluten-free veal or beef cutlets
2 cups cooked rice
4 eggs
2 cups gluten-free breadcrumbs
1 cup vegetable oil
Salt to taste
1 cup diced potatoes (optional, for serving)
1 cup diced tomatoes (optional, for serving)
Chopped parsley for garnish

Steps:

Season the veal or beef cutlets with salt.
Beat the eggs in a bowl and dip each cutlet in the beaten eggs.
Coat each cutlet with gluten-free breadcrumbs.
Heat vegetable oil in a pan and fry the cutlets until golden brown on both sides.
In a separate pan, sauté diced potatoes until cooked.
Serve the cutlets over a bed of cooked rice, topped with sautéed potatoes and diced tomatoes.
Garnish with chopped parsley.
Enjoy your Gluten-Free JOC Soups and Stews Silpancho!