Veal With Lemon
|Veal steaks/Null||4 (Null)|
|Egg white/Null||1 (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Sugar/Null||1⁄2 Teaspoon (Null)|
|Soy sauce/Null||1⁄2 Teaspoon (Null)|
|Garlic/Null||1 Clove (5 gm) (Null)|
|Plain flour/Null||3 Tablespoon (Null)|
|Cornflour/Null||2 Tablespoon (Null)|
|Oil/Null||2 Tablespoon (Null)|
|Butter/Null||1 Ounce (30 Gram)|
|Lemon juice/Null||1⁄4 Cup (4 tbs)|
|Brown sugar/Null||2 Tablespoon|
|Soy sauce/Null||1 Teaspoon|
|Chicken stock cube/Null||1|
|Water/Null||2⁄3 Cup (10.67 tbs)|
Trim steaks, pound out very thinly with meat mallet or rolling pin.
Combine steaks with combined egg white, salt, sugar, soy sauce and crushed garlic, stand 30 minutes.
Coat steaks with combined flours.
Heat oil and butter in large frying pan, add steaks, cook quickly on both sides until golden brown.
Remove from pan, spoon sauce over the veal steaks.
Sauce: Seed pepper, shred finely.
Slice shallots diagonally.
Combine lemon juice, brown sugar, soy sauce, cornflour, crumbled stock cube, water, salt and pepper in saucepan, stir over low heat until sauce boils and thickens.
Add pepper and shallots, mix well.