Sunbeam 4804 Manual De Instrucciones página 15

1/3 cup butter or margarine
4 veal chops, about 1-1/4 inches thick
1/2 pound mushrooms, sliced
2 Tbsp. lemon juice
1/2 cup sliced onion
1 small clove garlic, crushed
1/4 cup flour
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.
8 very thin veal cutlets
4 thin slices of Swiss cheese
4 thin slices Prosciutto
Salt
Freshly ground black pepper
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.
D
INNER
V C M
EAL HOPS WITH
Makes 4 Servings
1 tsp. salt
1/8 tsp. freshly ground pepper
1 can (10-1/2 ounces)
condensed beef bouillon
2/3 cup dry white wine
1 tsp. snipped fresh tarragon leaves
1 tsp. snipped chives
V I
EAL TALIENNE
Makes 4 Servings
Flour
2 Tbsp. butter or margarine
3 Tbsp. olive oil
1/2 cup dry white wine
1/2 cup chicken bouillon
15
USHROOMS