Monday, June 27, 2011



INGREDIENTS:     ( serves 3-4 )

500 g  boneless veal cutlets
1/4  cup  flour
1/2  tsp  salt
2-3  tbsp  oil
1/4  tsp  black pepper
1  medium onion, sliced
8-10  medium mushrooms, sliced
2-3  cloves  garlic, minced
1/2  tsp  oregano, dried
1  cup  whipping cream

2  large potatoes, peeled, cut into small cubes
1/2  salt
1/4  tsp white pepper
2  tbsp  butter, soft
2-3 tbsp  milk
1  large  egg yolk

  • Heat oven to 180c.
  • In a shallow plate mix flour, salt and pepper. Dip the veal slices in the flour mixture and cover with light coat of flour.
  • Heat oil in frying pan until very hot. Add veal slices; cook 2-3 minutes until light golden on both sides. Transfer the veal to the butered dish. Keep aside.
  • To the same frying pan, add onion and garlic; cook 2-3 minutes until soft. Add mushroom and cook 1-2 minutes. Stir in oregno and cream. Keep it warm.
  • POTATOES MIXTURE:  Put the potatoes in saucepan, cover with water, and bring to boil about 7-10 minutes until soft. Use potato presser to mash the potatoes. Stir in salt, pepper, butter, milk and egg yolk.
  • Use a piping bag with star nozzle to pipe the mashed potatoes on top of the steak.
  • Bake uncovered 15-20 minutes or until potatoes are light golden brown.
  • Top with mushroom sauce and serve it hot.

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