Oster 3222 Manual De Instrucciones Y Libro De Recetas página 15

cup butter or margarine
4 veal chops, about
pound mushrooms, sliced
2 Tbsp. lemon juice
cup sliced onion
1 small clove garlic, crushed
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
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. Removeveal to a serving
platter and pour sauce over the top.
D
INNER
WITH MUSHROOMS
Makes 4 Servings
1 tsp. salt
inches thick
1 can (1 O-l
condensed beef bouillon
1 tsp. snipped fresh tarragon leaves
1 tsp. snipped chives
V
EAL
Makes 4 Servings
Flour
2 Tbsp. butter or margarine
3 Tbsp. olive oil
cup dry white wine
cup chicken bouillon
of prosciutto on 4 pieces of veal. Top with remaining
tsp. freshly ground pepper
ounces)
cup dry white wine