Tuesdays dinner was Veal cutlets, pan fried served with a Tomato and Feta Cheese sauce with Cheesy Potato Wedges, bacon stuffed mushroom cap and steamed beans.Make your favourite tomato sauce using fresh or canned tomatoes. Cut a slice of Feta cheese into cubes.
Steam the potato either peeled or unpeeled, cool slightly then cut into wedges
Whip egg white until just frothy, add potato wedges and allow to sit for a few mins.
Pre heat oven to 200deg C.
Heat a heavy based baking dish on stove top, cook finely chopped bacon and mushroom stalks until just beginning to crisp, turn off heat and remove bacon and mushroom to bowl with breadcrumbs, parsley and Worcestershire sauce. Mix and stuff into mushroom caps.
Reheat baking dish.
Add Veal cutlets and turn as soon as sealed,
add stuffed mushrooms to baking dish,
Remove potatoes from egg white wash and dredge with Parmesan cheese, add to baking dish, sprinkle any left over cheese over wedges.
Place baking dish into hot oven for 5 - 7 mins, the chops will cook, the potatoes crisp and the mushroom will be nicely done.
Plate the Veal, potatoes and stuffed mushroom, top the Veal with the warm tomato sauce and Feta cheese, serve with a steamed green vegetable or a simple green salad.
Cheesy Potato Wedges - 2 Serves
1 large Coliban potato
1 egg white
1 - 2 Tablespoons finely grated Parmesan cheese
Stuffed Mushroom Caps
1 rasher bacon, finely chopped
1 teaspoon dried bread crumbs
1/2 teaspoon chopped parsley
1/2 teaspoon Worcestershire sauce
2 medium mushroom caps, cleaned and stalk removed, finely chop mushroom stalk and add to bacon.
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