Continued from page 1
2. Place
mango flesh in a saucepan. Add
white wine and chutney. Bring to
boil, reduce heat and simmer until
sauce has reduced by half, about 15 minutes.
3. Add
chopped spring onions. Return to
boil, reduce heat and simmer for a further two to three minutes.
4. Dust
veal schnitzels with
plain flour. While
sauce is simmering, brush or spray a large frying pan with oil and heat over medium-high heat.
5. Fry
schnitzels, turning occasionally, for approximately 10 minutes until browned on both sides.
6. Remove
cooked schnitzels from
pan. Add
2 tablespoons of water to
pan, as well as
sauce. Heat, stirring constantly, for about three minutes.
7. Arrange
schnitzels on individual dinner plates. Spoon
sauce over
schnitzels and garnish with
whole spring onions.

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