Frypan Recipes continued
Veal |
|
Veal with Mushrooms | Serves 4 |
1 tablespoon (20g) butter or margarine
1 tablespoon oil
100g mushrooms, sliced
4 veal steaks plain flour
fresh ground pepper to taste
1 tablespoon plain flour, extra
1/2 cup beef stock
1/2 cup cream
1.Heat butter or margarine and oil in frypan on setting 5. Add mushrooms and sauté until tender. Set aside.
2.Coat veal steaks in flour seasoned with pepper. Cook steaks on either side until golden. Set aside and keep warm.
3.Add extra flour and cook for 1 minute. Add stock, stirring until sauce boils and thickens.
4.Reduce heat to setting 2, add mushrooms and heat through. Stir through cream.
To serve spoon sauce over veal steaks. Serve with steamed vegetables.
Weiner Schnitzel | Serves 4 |
juice of 1 lemon plain flour
3 eggs, lightly beaten dry breadcrumbs
1 tablespoon (20g) butter or margarine
1/4 cup oil
1.Pound out veal steak with meat mallet or rolling pin.
2.Sprinkle a little pepper over one side of each steak. Sprinkle the other side with lemon juice.
3.Coat veal steaks lightly in flour. Dip into egg and then into breadcrumbs, pressing breadcrumbs on firmly. Refrigerate for 1 hour.
4.Heat butter or margarine and oil in frypan on setting 7. Cook veal quickly on both sides until golden brown. Drain on absorbent paper. Serve with a wedge
of lemon.
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