We love these! Veal is expensive so I don’t make it often. I prefer to buy the already pounded veal steaks but you can tenderize your own. This was 3 steaks that I cut up for cutlettes. I use 3 bowls. 1. Flour, garlic powder, cayenne (optional), salt & pepper 2. Beat egg 3. Crushed cornflakes & parlseyDip veal. Into bowls 1, 2 then 3.Deep fry til nicely browned. I’m right here, right down here, you see me?!I do top these with pasta sauce & mozza and throw under broiler til melted. I serve with spaghetti with pasta tomato sauce. We won’t forget about you Lucky hehehe
One thing I like about Stir-Fry’s is they are so verstile, the ingredients are always changing meaning the flavours are always changing. With stirfrys you can add or admit anything and just use what vegetables you prefer. For this stirfry I used bokchoy, Chinese broccoli cut up, white & green onion, celery, mushrooms, chowmien, carrots, garlic, ginger, & chilis. My twice cooked pork belly was marinated and boiled cooked away in my bean crock for a soup stock. Once cooked & cooled. Cut very thin slices.I add vegetable oil, meat, celery, carrots, white onions, garlic, ginger & Chili’s and soya sauce to a high heat in a cast iron wok. For couple minutes. Then I add the rest, cook couple more minutes. We like our sauce! So I add 2 cups chicken stock & about 2TBSP oyster sauce maybe a tad more soya sauce as well. I thicken this with a water/cornstarch mix. We eat this with Shanghai Noodles. Any noodle and or rice you prefer works.
This recipe is a once a weeker (I made up a word lol) in our house! We eat a lot of pork. Cause it’s affordable, tastes great and so verstile. This is just thinly sliced tenderloin pan fried with your favorite mushrooms, olive oil, salt & pepper. I like to use a variety of mushrooms. I dehydrate a lot. I always have different mushrooms on hand. Usually button, cremini, & some wild ones. For me this recipe is best with a variety but you if you only have the one kind that’s fine. About 1-2 cups cut.I then add just over a 1/4CUP flour to meat/mushrooms. Stir well, cook couple minutes. Low heat. If you like things rich add 2CUPS cream, we prefer 2CUPS half & half. Is what I use. Turn heat up to light boil, stir constantly til thickened. Then remove from heat. Add more salt/pepper if needed. Serve over rice. If you prefer you can eat mashed potatoes with this instead.
I’ve been experimenting with pork belly lately. I’ve been impressed! Affordable, goes a long way, tastes great, if cooked right!For this recipe. I cut slits in the fat diagonal. Seared on high heat fat side down to get the crispy colored crust. I do flip and do the other side for another minute. Still uncooked just wanted fat seared. I let this cool. Cut with sharp knife, fine pieces very thin. I add a little cornstarch & soya sauce. Stir and set aside.For this stirfry I used celery, celery leaves, green & white onions. Garlic, ginger & chilisI add the pork belly to a hot cast iron wok. I use some vegetable oil with this. Fry that up for a bit. Add your garlic, Chili’s, ginger & some more soya sauce.Add the white onions, celery & leaves. Fry for a bit. Add about 1 cup of chicken broth. I thicken this with a little water/cornstarch mixture. Throw in the green onions right before serving, and stir.Serving with sticky rice is best. But any rice or noodle would be good. Lucky saids me too please!
