Schnitzel with Lime Sauce

Ingredients

• 4 small thin veal cutlets (about 80 g each)
• 1 tsp Sichuan pepper
• 1 tbsp light soy sauce
• 2 tbsp Lime juice
• 2 tsp grated lime zest
• 1 tbsp dark sesame oil
• 150 g herb shiitake mushrooms
• 0.5 bunch scallions
• 2 Garlic cloves
• 50 ml dry white wine
• 3 tbsp sour cream
• 1 tsp oyster sauce
• 2 tbsp olive oil
• Salt
• black pepper (ground)
• Lime slice

Instructions

1. 1.

   Pat the veal cutlets slightly to flatten if needed. Crush Sichuan pepper in a mortar and rub the meat with it, soy sauce, 1 tbsp lime juice, 1 tsp lime zest, and 1 tsp sesame oil; marinate for 30 minutes.

2. 2.

   Wash, clean, and slice the oyster mushrooms into strips. Wash and trim the scallions. Finely chop the white part of the scallions, slice the green part into thin rings, and set aside. Peel and finely mince the garlic.

3. 3.

   Whisk together wine, sour cream, oyster sauce, remaining sesame oil, remaining lime zest, and remaining lime juice; set aside.

4. 4.

   Heat a wok over high heat, add 1 tbsp olive oil, and sear the veal cutlets for about 1 minute on each side. Remove and keep warm.

5. 5.

   Add the remaining olive oil to the wok, then add garlic and the white part of the scallions; stir-fry until slightly softened. Add the mushroom strips and cook a few more seconds while stirring. Pour in the sauce mixture, bring to a boil, and simmer for several minutes until the sauce thickens and the mushrooms are tender. Fold in the scallion rings and season with salt and pepper. Plate the cutlets with the sauce and garnish with lime slices.

6. 6.

   Serve with a mix of white and wild rice.