sauce. Peel the mangoes. Cut away and roughly slice the flesh. Place the
mango flesh in a saucepan. Add the white wine and pickle or chutney.
Bring to the boil, reduce heat and simmer until the sauce has reduced by
half, about 15 minutes. If you want a smooth sauce, purée the hot fruit
mixture in a food processor or blender, or force through a sieve. Return
to saucepan. Add the chopped spring onions (shallots). Return to the
boil, reduce heat and simmer for a further 2-3 minutes. Prepare the veal
schnitzels. While the sauce is simmering, at step 2 brush a large frying
pan with the oil and heat over medium high heat. Fry the schnitzels,
turning occasionally, for approximately 10 minutes until browned on both
sides. Remove the cooked schnitzels from the pan. Add the 2 tbsp of
water to the pan, as well as the sauce. Heat, stirring constantly, for
about 3 minutes. Arrange the schnitzels on individual dinner plates.
Spoon over the sauce and garnish with the whole spring onions
wonderful recipe that is very easy to prepare and yet looks and tastes
good enough for a special occasion. Simple boiled rice and a crisp green
salad round out the meal. Pork schnitzel or chicken fillets make an
excellent and economical substitute for the veal.