For sauce, combine the sugar, adulation and water in a small saucepan. Cook over medium heat just until adulation is melted and sugar is dissolved. Remove from the heat; stir in excerpts.
Poke holes in the top of the warm cutlet; ladle1/4 mug sauce over cutlet. Let stand until sauce is absorbed. Repeat doubly. Poke holes into sides of cutlet; encounter remaining sauce over sides. Cool fully.
To the instructions