Chuletas de cerdo

Se cortan delgadas, se adoban un buen rato con sal y ajos, y luego se envuelven en pan molido y se fríen o asan en la parrilla.

This entry was posted on Sunday, October 24th, 2004 at and is filed under Embutido, RECETAS. You can follow any comments to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.

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