Lemon Schnitzel with Mushrooms
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms
- 120 g onion (s)
- 15 g veetable oil
- 150 g cherry tomato (s)
- 20 g cornstarch
- 150 ml vegetable stock
- 480 g pork schnitzel or chicken breast
- 4 tablespoon lemon juice
- 150 g milk, 1.5% fat
- parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Marinate the schnitzel in lemon juice for approx. 2 hours before preparation.
- Heat oil in a pan. Pepper the schnitzel and fry for about 2 minutes on each side, then wrap in aluminum foil.
- Clean and quarter the mushrooms. Finely dice the onions. Fry the mushrooms and onions in the pan. Top up the vegetables with the stock and milk. Mix the cornstarch with a little water and thicken the vegetables with it. Halve the cherry tomatoes and add.
- Season to taste with lemon juice and spices.
- Serve the sauce with the schnitzel and decorate with the parsley.
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