Crumbed veal cutlets
1kg or 12 veal cutlets, trimmed Salt & freshly ground black pepper 1⁄3 cup plain flour
3 eggs, lightly beaten
2 cups cornflake crumbs
2 tablespoons olive oil
1.Season cutlets with salt and pepper. Dip cutlets into flour, then into the eggs and then into the crumbs. Press the crumbs on firmly to form a thick coating. Place cutlets in a single layer onto
a tray, cover and refrigerate for 20 minutes.
2.Place 1 tablespoon of olive oil in the baking pan. Insert the wire rack into the highest rack support guide and place the baking pan on top.
3.Using the ‘Grill’ function, preheat the oven for 5 minutes at 210ºC.
4.Layer 6 cutlets into the baking pan. Place into oven.
5.Grill cutlets for 10 minutes or until golden brown. Turn cutlets over and grill for another
6.Repeat with remaining oil and cutlets. Drain cutlets on paper towels.
Serve immediately with mashed potatoes.
Chicken satay skewers
500g chicken thigh fillets, trimmed, cut into strips
2 tablespoons honey
1⁄2 cup teriyaki sauce
1⁄2 cup sweet chilli sauce
2 tablespoon lemon juice
SATAY SAUCE
1⁄4 cup crunchy peanut butter
1 teaspoons curry paste
1⁄2 cup coconut cream
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
1 tablespoons lime juice
1⁄2 cup chicken stock
1.Soak 20 bamboo skewersin coldwaterfor 15 minutes. Drain.
2.Threadchickenstrips ontothe skewers.Placechicken skewersinto a shalow dishin a single layer.
3.Combine the honey, teriyakisauce,sweet chilliand lemon juice and pour overthe chicken.Cover with plastic wrap and refrigeratefor severalhoursor overnight.Turn skewersoccasionallyto coatchickenwith marinade.
4.Using the ‘Grill’ function,preheatthe ovenfor 5 minutes at 210ºC.
5.Drain the marinadefromthe chickenand reserve.Place half of the chickenskewersontothe grilltrayinserted into the baking pan. Brushwithreservedmarinade. Placeinto oven.
6.Grill for 10 minutes, turnthe skewers over,brush with marinade and grill for another10 minutes or until cooked to desired doneness.Removechickenskewers and keepwarm.Repeatwithremainingskewers.
7.Combine the satay sauceingredientsin a saucepan. Stir over a medium heatuntilsauce comesto the boil and thickens.
8.Pour Satay Sauceover chickenskewers servedon steamed basmatirice.
R5
