Oster 4804, 4806 D

DINNER

Makes 4 Servings

1/3 cup butter or margarine 1 tsp. salt

4 veal chops, about 1-1/4 inches thick 1/8 tsp. freshly ground pepper

1/2 pound mushrooms, sliced 1 can (10-1/2 ounces)

2 Tbsp. lemon juice condensed beef bouillon

1/2 cup sliced onion 2/3 cup dry white wine

1 small clove garlic, crushed 1 tsp. snipped fresh tarragon leaves

1/4 cup ﬂour 1 tsp. snipped chives

1. Preheat Electric Skillet to 350°F. Melt butter in skillet. Brown chops lightly on both

sides. Remove chops and set aside.

2. Sprinkle mushroom slices with lemon juice. Place in Electric Skillet with onion and

garlic. Cook, stirring until golden, about 5 minutes. Remove mushrooms and onions,

and reserve.

3. Stir ﬂour, salt and pepper into drippings in skillet. Gradually stir in bouillon and wine.

Add tarragon and chives. Bring to a boil, stirring constantly. Reduce heat to Simmer.

4. Add chops and mushrooms. Cover and simmer 30 minutes or until chops are tender.

Makes 4 Servings

8 very thin veal cutlets Flour

4 thin slices of Swiss cheese 2 Tbsp. butter or margarine

4 thin slices Prosciutto 3 Tbsp. olive oil

Salt 1/2 cup dry white wine

Freshly ground black pepper 1/2 cup chicken bouillon

1. Place veal slices between 2 pieces of aluminum foil. Pound until very thin with the ﬂat

side of a cleaver.

2. Place a slice of cheese and a slice of prosciutto on 4 pieces of veal. Top with remaining

4 slices of veal. Press edges of veal together to seal, or fasten securely with toothpicks.

3. Season with salt and pepper. Dip in ﬂour and shake off excess.

4. Preheat Electric Skillet to 380°F. Melt butter and oil in hot skillet. Add veal and cook

2 or more at a time, turning gently until well browned on both sides.

5. Remove veal to a serving platter. Discard most of fat from skillet, leaving a thin ﬁlm on

the bottom. Pour in wine and bouillon and bring to a boil, stirring up any browned bits

of veal on bottom.

6. Return veal to skillet. Reduce heat to Simmer. Cover and cook about 20 minutes or until

veal is tender. Turn veal over once during cooking period. Remove veal to a serving

platter and pour sauce over the top.