Electrolux EMS26405 User Manual page 36

EX-72F-EU English
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36 electrolux recipes
Veal cutlet with mozzarella
Total cooking time: approx. 24-31 min.
Utensils: shallow square gratin dish
with lid (approx. 25 cm long)
Ingredients
2 mozzarella cheese (150 g)
500 g drained, peeled tinned
tomatoes
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, sliced pepper,
freshly milled
2 tbsp capers (20 g)
oregano, salt
Stuffed roast chicken
(2 Portions)
Total cooking time: approx. 36-40 min.
Utensils: bowl (2 Iitre capacity) string
Ingredients
1 chicken (1000 g)
salt
rosemary & majoram, bruised
1 stale bread (roll, 40 g)
1 bunch parsley, finely chopped
(10 g)
1 pinch nutmeg
5 tbsp butter or margarine (50 g)
1 egg yolk
1 tbsp sweet paprika
1 tsp Butter or Margarine to grease
the dish
Page 36
1. Cut the mozzarella into slices. Puree
the tomatoes with the puree
attachment of a hand mixer.
2. Wash the cutlets, dry them and beat
them flat. Distribute the oil and the
garlic slices over the bottom of the
oven-proof dish. Add the cutlets and
pour over the tomato puree. Sprinkle
with pepper, capers and oregano,
cover and cook on the low rack.
15-19 min.
Turn the meat slices.
3. Place a few slices of mozzarella on
each piece of meat, add salt and
cook uncovered on the high rack.
9-12 min.
After cooking allow to stand for
about 5 minutes.
1. Wash the chicken, dry it and
season it internally with salt,
rosemary and marjoram.
2. For the filling soak the bread roll in
cold water for about 10 minutes
and then squeeze the water out.
Mix with salt, parsley, nutmeg,
butter (20 g) and egg yolk and stuff
the chicken with the mixture. Tie up
the opening with string.
3. Heat the butter (30 g).
approx. 1 min.
Stir the paprika and salt into the
butter and spread over the chicken.
4. Place chicken in the greased dish
and cook.
Turn over halfway through cooking.
35-39 min.
Leave the stuffed roast chicken to
stand for approx. 3 minutes after
cooking.
630 W
630 W
900 W
630 W