Mushrooms Recipe

Veal Schnitzel with Mushroom Sauce

April 20, 2016

Veal Schnitzel with Mushroom Sauce 0 5 0

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  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 4 Servings


2 cups fresh breadcrumbs

2 tbsp chopped fresh parsley

1/4 cup self-raising flour

2 eggs

4 veal schnitzels

2 tbsp olive oil

Lemon wedges & dressed salad, to serve

Mushroom sauce

30 g butter

1 brown onion, finely chopped

1 garlic clove, crushed

200 g Swiss brown mushrooms, thinly sliced

200 g button mushrooms, sliced

1/2 cup dry white wine

300 ml pure cream


1For the mushroom sauce, melt butter in a large frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Add mushrooms and cook, for 5 minutes or until mushrooms are tender. Add wine and cream and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until reduced by half. Season to taste with salt and pepper.

2Meanwhile, combine breadcrumbs and parsley on a large plate. Place flour on a separate plate. Whisk eggs in a shallow bowl. Coat 1 piece veal in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Place on a plate. Repeat with remaining veal, flour, egg and breadcrumb mixture.

3Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the veal in batches for 4-5 minutes each side or until golden and cooked through.

4Serve veal with mushrooms sauce, lemon & salad.