Natural Veal Schnitzel with Mushroom Sauce
Natural veal schnitzel with mushroom sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 veal schnitzels
- 4 tbsp flour
- 2 tbsp butter
- 1 tbsp Olive Oil
- 150 g Mushrooms
- 0.5 bunch Parsley
- 100 g whipping cream
- 0.2 l red wine
- 1 bundle carrots
- 250 g beans
- 200 g broccoli
- 2 tbsp butter
- Salt
- Pepper
Instructions
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1.
Peel, wash carrots and leave a bit of green; trim ends of beans; cut broccoli into florets, discard thick stems, wash. Blanch vegetables in boiling salted water for 7 minutes, drain well. Wash veal, pat dry, season with salt and pepper, lightly coat in flour. Heat butter and oil, brown schnitzels 4 minutes each side, remove and keep warm. Clean mushrooms, finely slice, sauté in remaining pan liquid until evaporated. Deglaze with cream and wine. Finely chop parsley, stir in. Warm schnitzels briefly in sauce. In a separate pan, toss vegetables in butter. Serve schnitzels with vegetables and sauce, season with freshly ground pepper.
