Veal Schnitzel with Mushroom Sauce

2 fresh breadcrumbs

2 tbsp chopped fresh parsley

0.25 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

0.50 cup dry white wine

300 ml pure cream

For 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.

Meanwhile, 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.

Heat 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.

Serve veal with mushrooms sauce, lemon & salad.

Print Options: