Ingredients
For the Schnitzel:
- 4 thinly cut veal cutlets (à ca. 125 g), alternatively use pork
- 1 tablespoon oil
For the Sauce:
- 1 tablespoon butter
- 2 shallots, finely chopped
- 400 g cremini mushrooms, thinly sliced
- 100 ml white wine
- 250 ml beef broth (good quality)
- 125 ml cream
- 1 teaspoon whole grain Dijon mustard
- 1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening
- Sea salt and freshly ground pepper, to taste
Instructions
- Prepare the Schnitzel: Use paper towel to pat the veal cutlets dry on both sides. Season the veal cutlets on both sides with salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. Work in batches, adding the veal in a single layer and cook until golden brown, about 1 minutes per side, or until lightly browned and cooked through. You will need to work in 2 batches to avoid overcrowding the pan. Transfer the cooked veal to a plate and tent with foil to keep warm.
- Make the Mushroom Sauce: In the same pan, melt the butter over medium heat. Add the chopped shallots and sliced mushrooms, cooking until the mushrooms are softened and browned, about 5-7 minutes. If needed, increase heat slightly. Pour in the white wine and allow it to reduce by half, about 2-3 minutes.
- Finish the Sauce & Serve: Stir in the beef broth, cream, and mustard. Bring the sauce to a gentle simmer, then reduce the heat. Mix the cornstarch with water, and slowly add it to the sauce, stirring continuously until it thickens, about 2-3 minutes. Season with salt and pepper, to taste.
- Return the schnitzel to the pan and heat through for 1-2 minutes. Serve immediately, spooning the mushroom sauce over the schnitzel. Serve with a side of Spätzle (German noodles), boiled potatoes, or a fresh salad. Enjoy!
Nutrition
Notes
- Cooking the Schnitzel: Ensure the fillets are not crowded in the pan to get an even sear and avoid steaming the meat.
- Choosing Mushrooms: A mix of cremini and wild mushrooms adds more depth of flavour. Wine Substitute: If you prefer not to use wine, substitute with extra broth and a splash of lemon juice for acidity.
- Mustard for Extra Depth of Flavour: A small amount of mustard adds a subtle tang and depth to the sauce, balancing the richness of the cream and making the flavours more complex and vibrant.