Sunbeam FP5700, FP5500, FP5900 Veal with Mushrooms, Weiner Schnitzel, Frypan Recipes continued

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

4-6 (approx. 750g), thinly cut veal steaks fresh ground pepper

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.

25