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Veal Schnitzel with Mushroom Sauce

Yields4 ServingsCook Time30 mins

 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.

Nutrition Facts

Servings 0