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–+ servings

Oriental Skillet

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 66.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 500 grams Cutlets Option, (1 lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup spring onion, sliced
  • 2 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Seasoning Option
  • Vegetable Option
  • ½ cup water chestnuts, sliced
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • Garnish Option

OPTIONS

Cutlets - Use 1 Item

  • turkey
  • chicken
  • veal

Seasoning - Use 1 Item

  • ½ teaspoon lemon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Chinese 5 Spice powder

Vegetable - Use 1 Item

  • 1 large cucumber, halved, seeded, cut into ½ chunks
  • 1 cup snow pea pods, fresh or frozen
  • 1 cup zucchini, sliced

Garnish - Use 1 Item

  • 1 tablespoon pimento, chopped
  • 2 tablespoons black olives, sliced
  • ¼ cup carrot, shredded

Instructions
 

  • If the Cutlets Option are thicker than ¼ inch, use a meat tenderizer mallet and pound cutlets to ¼ inch thickness.
  • Heat the butter in a large non stick pan on medium heat, when hot, add cutlets and brown on each side, then remove them from the pan.
  • Same pan, add the spring onion and garlic, cook for 2 minutes, stirring constantly.
  • Add the broth and Seasoning Option and bring to a boil.
  • Return the cutlets to the pan and reduce heat to low. Cover and simmer 15 minutes or until the cutlets are almost tender. Stir occasionally.
  • Stir in the Vegetable Option and water chestnuts. Simmer for another 5 minutes or until the vegetables and cutlets are tender.
  • Remove cutlets and vegetables to a serving platter, cover to keep warm.
  • Stir together the cornstarch and water to make a slurry, stir the slurry into the pan. Bring to a boil while stirring constantly, and cook for 1 minute.
  • Pour sauce over the cutlets and vegetables, serve and enjoy.

Notes

Low cost per serving if using chicken or even if you can get locally sourced turkey. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities.