Veal mushroom schnitzel

Preparation time: 30 minutes
Servings: 4

Ingredients

For the veal cutlets:

• 4 veal cutlets of 120 g each
• 2 tbsp flour
• 1 tbsp vegetable oil
• Salt
• Freshly ground pepper

For the mushroom sauce:

• 300 g fresh mushrooms
• 50 g onion
• 1 clove of garlic
• 1 tsp butter
• 125 ml brown basic sauce or strong meat broth
• 200 ml cream
• 1 tsp cornstarch as needed
• 2 tbsp finely chopped chives
• Salt
• Freshly ground pepper

Preparation

1. Clean the mushrooms dry and cut into even slices. Finely dice the onion and garlic.
2. Heat butter in a pan. Sweat the onion and garlic until translucent.
3. Add the mushrooms and fry over high heat for about 3 minutes. Season with salt and pepper.
4. Pour in the brown basic sauce and cream. Let the sauce gently reduce for 5 to 7 minutes.
5. If the sauce remains too thin, mix cornstarch with a little cold water and stir in sparingly. Bring to a brief boil.
6. Lightly pound the veal cutlets and season with salt and pepper. Then dust thinly with flour.
7. Heat oil in a large pan. Fry the cutlets for 1 to 2 minutes on each side depending on thickness. Then let rest briefly.
8. Stir chives into the mushroom sauce. Arrange the cutlets on warmed plates and serve with the sauce.

Side dishes

These go well with it:

• Parsley potatoes
• Butter spaetzle
• Mashed potatoes
• Rice
• Steamed vegetables

Tip

Fry the mushrooms at high temperature in a wide pan. This gives them color and they release less water. Add the chives to the sauce just before serving.

Frequently Asked Questions

Can I use pork?

Yes. Use thinly sliced cutlets from the pork sirloin and cook them thoroughly.

Which mushrooms are suitable?

White and brown mushrooms are good. Brown mushrooms have a stronger flavor.

Can I prepare the sauce in advance?

You can cook the sauce a few hours ahead. Reheat it slowly and add the fresh chives just before serving.

How do I keep the veal tender?

Fry the cutlets only briefly at high temperature. Cooking them too long makes the meat dry.