Directions
Singe cutlet as instructed in a 9 ” x 13 ” skillet. Cool for 5 twinkles, using the rustic ladle handle to make holes in the cutlet, also let the cutlet cool for half an hour until it warms up. sluggishly pour the candied milk over the cutlet, let it soak into the holes, also sprinkle the caramel over the cutlet.
Let the cutlet cool fully( you can cool it to cool briskly just cover it well). Top the cutlet with the cold whipped cream, embellish it with cate , and sprinkle with caramel!!
To the instructions