Schnitzel with Mushroom Gravy
AuthorMabDifficultyIntermediateMake the mushroom gravy first: In a small saucepan add the butter and garlic and saute for 1-2 minutes.
To that add the onion and cook until translucent.
Add to that the mushrooms and cook for 6-10 minutes.
Add the flour, wine, and stock and cook for 5-10 minutes until the sauce thickens.
Stir in mustard and sauce, as well as seasoning.
Next make the schnitzel: Heat oil in a large skillet over medium heat.
Pound the cutlet until 1/8" thickness.
Make the dredging station: the flour in one bowl, the eggs in another, and the bread crumbs and seasoning in the third.
Dredge each cutlet in the flour, then dip in the egg wash and then dredge in the bread crumb mixture.
Fry each cutlet for about 4 minutes per side, or until golden brown then serve with gravy poured over top.
Ingredients
Directions
Make the mushroom gravy first: In a small saucepan add the butter and garlic and saute for 1-2 minutes.
To that add the onion and cook until translucent.
Add to that the mushrooms and cook for 6-10 minutes.
Add the flour, wine, and stock and cook for 5-10 minutes until the sauce thickens.
Stir in mustard and sauce, as well as seasoning.
Next make the schnitzel: Heat oil in a large skillet over medium heat.
Pound the cutlet until 1/8" thickness.
Make the dredging station: the flour in one bowl, the eggs in another, and the bread crumbs and seasoning in the third.
Dredge each cutlet in the flour, then dip in the egg wash and then dredge in the bread crumb mixture.
Fry each cutlet for about 4 minutes per side, or until golden brown then serve with gravy poured over top.