Milanese Oat Cutlets Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine 3 onions, chopped 750 ml/1.25 pts/3 cups Vegetable Stock 175 g/6 oz/1.5 cups rolled oats 15 ml/1 tbsp dried mixed herbs Salt and freshly ground black pepper 3 eggs, beaten 30 ml/1 tbsp Dijon mustard 30 ml/2 tbsp snipped chives 25 g/1 oz/0.5 cup fresh breadcrumbs 45 ml/3 tbsp oil 1 red (bell) pepper, chopped 100 g/4 oz sweetcorn (corn) kernels 90 ml/6 tbsp tomato ketchup (catsup) 100 ml/4 fl oz/0.5 cup creme fraiche 5 ml/1 tsp curry powder 5 ml/1 tsp paprika A few drops of Tabasco sauce A pinch of sugar

Method : Melt half the butter or margarine and fry (saute) 2 of the onions until soft but not brown. Add 600 ml/1 pt/2.5 cups of the stock, the oats and herbs and season to taste with salt and pepper. Bring to the boil, cover and simmer for 30 minutes. Remove from the heat and allow to cool, then stir in the eggs, mustard, chives and breadcrumbs and shape into cutlets. Heat the oil and fry the cutlets until golden brown on both sides, then transfer to a warm serving plate and keep warm. Meanwhile, melt the remaining butter or margarine and fry (saute) the remaining onion and the red pepper until soft but not brown. Add the sweetcorn, ketchup and remaining stock, then stir in the creme fraiche, curry powder, paprika, Tabasco and sugar and season to taste with salt and pepper. Heat through gently, but do not allow the sauce to boil. Pour over the cutlets and serve.