Breville Pronto BOV500 Instructions For Use Manual page 22

Crumbed veal cutlets
1kg or 12 veal cutlets, trimmed
Salt & freshly ground black pepper
1
⁄ cup plain flour
3
3 eggs, lightly beaten
2 cups cornflake crumbs
2 tablespoons olive oil
1. Season cutlets with salt and pepper. Dip cutlets
into flour, then into the eggs and then into the
crumbs. Press the crumbs on firmly to form a thick
coating. Place cutlets in a single layer onto
a tray, cover and refrigerate for 20 minutes.
2. Place 1 tablespoon of olive oil in the baking pan.
Insert the wire rack into the highest rack support
guide and place the baking pan on top.
3. Using the 'Grill' function, preheat the oven for
5 minutes at 210ºC.
4. Layer 6 cutlets into the baking pan. Place
into oven.
5. Grill cutlets for 10 minutes or until golden brown.
Turn cutlets over and grill for another 5-10 minutes
or until cooked to desired doneness.
6. Repeat with remaining oil and cutlets. Drain cutlets
on paper towels.
Serve immediately with mashed potatoes.
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Chicken satay skewers
500g chicken thigh fillets, trimmed, cut into strips
2 tablespoons honey
1
⁄ cup teriyaki sauce
2
1
⁄ cup sweet chilli sauce
2
2 tablespoon lemon juice
SATAY SAUCE
1
⁄ cup crunchy peanut butter
4
1 teaspoons curry paste
1
⁄ cup coconut cream
2
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
1 tablespoons lime juice
1
⁄ cup chicken stock
2
1. Soak 20 bamboo skewers in cold water for
15 minutes. Drain.
2. Thread chicken strips onto the skewers. Place chicken
skewers into a shallow dish in a single layer.
3. Combine the honey, teriyaki sauce, sweet chilli and
lemon juice and pour over the chicken. Cover with plastic
wrap and refrigerate for several hours or overnight. Turn
skewers occasionally to coat chicken with marinade.
4. Using the 'Grill' function, preheat the oven for 5 minutes
at 210ºC.
5. Drain the marinade from the chicken and reserve. Place
half of the chicken skewers onto the grill tray inserted
into the baking pan. Brush with reserved marinade.
Place into oven.
6. Grill for 10 minutes, turn the skewers over, brush with
marinade and grill for another 10 minutes or until
cooked to desired doneness. Remove chicken skewers
and keep warm. Repeat with remaining skewers.
7. Combine the satay sauce ingredients in a saucepan.
Stir over a medium heat until sauce comes to the boil
and thickens.
8. Pour Satay Sauce over chicken skewers served on
steamed basmati rice.
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R5