Make schnitzel with mushroom gravy with Christian

Step 1/4

• ½ onion
• ½ clove garlic
• 250 g button mushrooms
• 1 tbsp vegetable oil
• 1 tbsp unsalted butter

• cutting board
• knife
• frying pan
• spatula

Peel and finely dice onion and garlic, clean and halve button mushrooms. Heat vegetable oil in a frying pan over medium heat and fry button mushrooms for approx. 10 min., or until browned. Add butter, onion, and garlic and keep frying until the onions are translucent.

Step 2/4

• ½ tbsp flour
• 25 ml chicken stock
• 125 ml heavy cream
• salt
• pepper

Add some of the flour and sauté for approx. 1 min. Deglaze with chicken stock and heavy cream, and season with salt and pepper to taste. Let the mushroom gravy simmer over low heat while you cook the schnitzel.

Step 3/4

• 2 veal cutlets
• ½ egg
• 50 g flour
• 50 g panko breadcrumbs
• salt
• pepper

• 3 plates

Season the cutlets with salt and pepper from both sides. Whisk egg in a pie dish. Add flour and breadcrumbs into separate deep plates. Dredge each cutlet first in flour, then in beaten egg, and finally coat with breadcrumbs.

Step 4/4

• 40 g clarified butter
• parsley (for serving)
• lemon (for serving)

• frying pan
• tongs

Add clarified butter to a frying pan over medium heat and fry each cutlet on both sides for approx. 2 – 3 min., or until golden brown and cooked through. Serve schnitzel with mushroom gravy, chopped parsley, and lemon wedges. Enjoy!

Enjoy your meal!