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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.
Frypan Recipes continued