VEALWITHMUSHROOM
SAUCE& VEGETABLE
CRISPS
PREP&COOKTIME 30 MINUTES SERVES 4
200gbabynewpotatoes
2 small(500g)orangesweetpotatoes
vegetableoil,forshallow-frying
2 tablespoonsoliveoil
8 x 250gvealcutlets
200gthinlyslicedswissbrown or
buttonmushrooms
300mlpouringcream
60g baby spinach leaves
1 Usinga mandoline,V-sliceror
sharpknife,cutpotatoandsweet
potatointo2mm-thickslices.
2 Heatenoughvegetableoilin
a largefryingpantocome2cmup
thesideofthepan;shallow-fry
potatoandsweetpotatoovermedium
heat,inbatches,about4 minutesor
untilgoldenandcrisp.Drainon
papertowel;seasontotaste.
3 Meanwhile,heat1 tablespoonof
theoliveoilina largefryingpan
overmediumheat;cookvealfor
about5 minuteseachsideoruntil
cookedasdesired.Remove from pan;
cover to keep warm.4 Meanwhile,heatremainingolive
oilinsamepan;cookmushrooms
overmediumheat,stirring
occasionally,forabout4 minutesor
untilgoldenandtender.Addcream,
bringtotheboil;simmer3 minutes
oruntilthickenedandreduced
slightly.Addspinachleaves;stir
untiljustwilted.Seasontotaste.
5 Servecutletswithmushroom
sauce,accompanied with the
vegetable crisps.AWW FOOD•ISSUE FIFTY TWO 21