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Post by SeaDragon on Dec 4, 2017 7:38:00 GMT 10
Schnitty with Dianne Sauce Recipe from The Cook and The Chef (ABC TV), Wednesday, 26 August 2009: Season 4 Episode 29
Ingredients: Serves 2
2 veal leg steaks, trimmed of sinew & silver skin 100g panko (japanese style breadcrumb) plain flour seasoned with salt and pepper 1 egg beaten with 50ml milk 20g butter and 60ml oil to pan fry (ratio of 3 oil to 1 butter)
Diane Sauce: 200ml beef jus, or reduced beef stock 10-15ml Worcestershire sauce 100ml cream 2 shallots, sliced 200g button mushrooms, sliced 50g butter 20ml white wine or brandy
Method: Cut the veal across the grain into 80-100mm slices. Pound veal with a meat mallet to flatten and break the sinew - about 1cm thick.
Roll veal in seasoned flour, dust off excess and dip in egg mix. Roll in bread crumbs and set aside.
Heat oil and butter in a pan and shallow fry veal until golden brown on both sides, turning as soon as the crumbs get brown.
Sauce: Melt butter in a pan and add mushrooms. Cook until soft, and then set aside.
Add shallots to the pan and cook until soft.
Add wine (or brandy) and deglaze pan. Add Worcestershire sauce, then the cooked mushrooms and the beef jus.
Add cream and cook for a few minutes. Pour into individual pots to be served with the schnitty.
Place the hot veal schnitzel on a plate, garnish with chopped parsley and place some rocket drizzled with oil on the side of the plate and serve with a pot of sauce.
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