Schnitzel with Mushroom Gravy

Schnitzel with Mushroom Gravy

AuthorMabDifficultyIntermediate

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Gravy
 30 g butter
 1 onion, chopped
 1 garlic clove, minced
 150 g mushrooms, sliced
 17 g flour
 35 ml white wine
 300 ml stock
 5 g whole grain mustard
 5 g Worcestershire sauce
 salt and pepper
Schnitzel
 2 chicken breasts
 65 g flour
 1 egg, beaten with water
 65 g breadcrumbs
 5 g each: salt, pepper, paprika, cumin
 oil, for frying

Directions
1

Make the mushroom gravy first: In a small saucepan add the butter and garlic and saute for 1-2 minutes.

2

To that add the onion and cook until translucent.

3

Add to that the mushrooms and cook for 6-10 minutes.

4

Add the flour, wine, and stock and cook for 5-10 minutes until the sauce thickens.

5

Stir in mustard and sauce, as well as seasoning.

6

Next make the schnitzel: Heat oil in a large skillet over medium heat.

7

Pound the cutlet until 1/8" thickness.

8

Make the dredging station: the flour in one bowl, the eggs in another, and the bread crumbs and seasoning in the third.

9

Dredge each cutlet in the flour, then dip in the egg wash and then dredge in the bread crumb mixture.

10

Fry each cutlet for about 4 minutes per side, or until golden brown then serve with gravy poured over top.

Adapted from How to Feed a Loon

Ingredients

Gravy
 30 g butter
 1 onion, chopped
 1 garlic clove, minced
 150 g mushrooms, sliced
 17 g flour
 35 ml white wine
 300 ml stock
 5 g whole grain mustard
 5 g Worcestershire sauce
 salt and pepper
Schnitzel
 2 chicken breasts
 65 g flour
 1 egg, beaten with water
 65 g breadcrumbs
 5 g each: salt, pepper, paprika, cumin
 oil, for frying

Directions

Directions
1

Make the mushroom gravy first: In a small saucepan add the butter and garlic and saute for 1-2 minutes.

2

To that add the onion and cook until translucent.

3

Add to that the mushrooms and cook for 6-10 minutes.

4

Add the flour, wine, and stock and cook for 5-10 minutes until the sauce thickens.

5

Stir in mustard and sauce, as well as seasoning.

6

Next make the schnitzel: Heat oil in a large skillet over medium heat.

7

Pound the cutlet until 1/8" thickness.

8

Make the dredging station: the flour in one bowl, the eggs in another, and the bread crumbs and seasoning in the third.

9

Dredge each cutlet in the flour, then dip in the egg wash and then dredge in the bread crumb mixture.

10

Fry each cutlet for about 4 minutes per side, or until golden brown then serve with gravy poured over top.

Schnitzel with Mushroom Gravy

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