Veal Schnitzel with Mushroom and Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel à 180 g (thinly sliced)
- 250 g mushrooms
- 2 tablespoon lemon juice
- 4 tablespoon flour
- 3 tablespoon clarified butter
- salt and pepper
- 125 ml cream
- 1 teaspoon cornstarch
- Lemon zest, grated
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Knock the veal escalope flat between plastic wrap. Clean the mushrooms and cut into thin slices. Pour the lemon juice over the mushrooms, mix and let it steep.
- Turn the schnitzel in flour and knock off lightly. Heat the clarified butter in a pan, fry the schnitzel on one side for 4 minutes, then turn and season with salt and pepper. Fry on the second side for 4 minutes, season, drain on kitchen paper and then place on a plate to warm.
- Now place the mushrooms in the frying fat, stir-fry for 5 minutes. Mix the cream and cornstarch, pour over the mushrooms and bring to the boil while stirring. Season the mushrooms with salt, pepper and lemon zest and pour over the veal schnitzel.
- Serve sprinkled with parsley.
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