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Ingredients
- 8 slices cooked gluten
- 1 tsp. vegetable salt
- tomato soup
- 1/4 c. corn meal
- 1/2 tsp. garlic powder or granules
Method
- Roll gluten slices in corn meal, vegetable salt and garlic mixture.
- Brown in vegetable oil in frying pan until golden.
- Place buttered cutlets in buttered baking pan.
- Top with tomato soup. Bake at 350° for 30 minutes.
- Mozzarella cheese can be added for a topping before tomato soup is added to casserole.
- Like Veal Parmesan; yum!
