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Don’t crowd the pan when shallow-frying the veal schnitzels as it will reduce the heat, and the crumb coating will soak up the oil, making the schnitzels oily instead of crisp.
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Very useful to pensioner who hasn't done much cooking before
Roast lamb with lemon and honey
Roast lamb with roasted garlic, potatoes and tomatoes
Enjoyed this meal, I always had trouble to cook eggs in a saucepan (usually use an egg cooker) tonight the eggs and the steak was done to perfection. As a bonus it did not take long to put together. Will make this again, Thanks
Char-grilled rump steak, potato salad and garlic mayonnaise
Lamb chops with feta, tomato and asparagus
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