Skillet Recipes (continued)
Weiner Schnitzel | Serves 4 |
juice of 1 lemon plain flour
3 eggs beaten dry breadcrumbs ¼ 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 oil in skillet on setting 7. Cook veal in batches quickly on both sides until golden brown. Drain on absorbent paper. Repeat with remaining veal. Serve with a wedge of lemon.
Creamy Oyster Chicken | Serves 4 |
800g chicken tenders ¼ cup flour
1 tablespoon olive oil 300ml cream
¼ cup oyster sauce
200g small button mushrooms, quartered freshly ground black pepper
steamed broccoli, to serve steamed rice, to serve
1.Lightly coat chicken in flour. Heat oil in skillet on setting 8. Cook chicken, in batches, until golden on each side.
Remove from pan. The chicken should not be completely cooked through at this stage.
2.Add cream and oyster sauce to frying pan; stir to combine. Add mushrooms and cook for 1 minute. Return chicken to frying pan and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through.
3.Serve with steamed broccoli and rice.
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