Saddle schnitzel with mushroom sauce

Recipe from: 10/4/1990 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • MEAT
  • 12
    saddle schnitzels
  • salt
  • pepper
  • cake flour
  • 1
    eggs, beaten
  • dry white breadcrumbs
  • oil for frying
  • MUSHROOM SAUCE
  • 15
    ml
    butter
  • 15
    ml
    oil
  • 1
    small onion, sliced
  • 250
    g
    fresh button mushrooms, sliced
  • 20
    ml
    cake flour
  • 125
    ml
    dry white wine
  • 250
    ml
    fresh cream
  • salt
  • pepper
 

Method

 
Beat the meat (each schnitzel should be about 6 cm long) lightly. Season lightly with salt and pepper. Roll in cake flour and then in the beaten egg. Coat with breadcrumbs. Chill for an hour in the fridge. Fry the schnitzels in hot oil until browned. Drain on paper towelling. Heat the butter and oil in a pan. Sauté the onion until soft. Add the mushrooms and sauté until pale brown. Add the cake flour and stir for one minute over high heat. Gradually add the wine, stirring continuously. Simmer until cooked through. Add the cream, mix well and simmer until the sauce thickens slightly. Season to taste with salt and pepper. Serve with the schnitzels. Serves 8.
 

Read more on: shallow-fry  |  lamb
 

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