Make schnitzel with mushroom gravy with Christian

Based on 34 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
veal cutlets
500 g button mushrooms
onion
1 clove garlic
2 tbsp vegetable oil
2 tbsp unsalted butter
125 g flour
50 ml chicken stock
250 ml heavy cream
egg
100 g panko breadcrumbs
80 g clarified butter
salt
pepper
parsley (for serving)
lemon (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 frying pans
  • spatula
  • 3 plates
  • tongs

Nutrition per serving

Cal
860
Protein
32 g
Fat
67 g
Carb
31 g
  • Step 1/4

    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.
    • onion
    • 1 clove garlic
    • 500 g button mushrooms
    • 2 tbsp vegetable oil
    • 2 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

    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.
    • 1 tbsp flour
    • 50 ml chicken stock
    • 250 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

    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.
    • veal cutlets
    • egg
    • 100 g flour
    • 100 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

    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!
    • 80 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!