Lemon Mushroom Schnitzel
  • 6 veal schnitzels
  • 250 grams mushrooms
  • 50 grams butter or marg.
  • 1 teaspoon cornflour
  • parsley or lemon slices for garnish
  • 100ml water
  • 2 tablespoons lemon juice
  • salt and pepper
  • 2 tablespoons plain flour
  • 3 eggs
  • breadcrumbs
  1. Tenderise schnitzel, season and tip them into the flour, egg then finally crumbs. Heat margarine, and schnitzel, saute each side 3-4 minutes, then put them on a serving plate and keep hot in low oven. Add sliced mushrooms to leftover cooking fat and saute for approx. 3 mins, then pour over mixture of water, lemon juice and cornflour and stir until sauce is smooth, and season. Pour sauce over the hot schnitzel, garnish, and serve.
Recipe by Aussie Cooking at http://aussiecooking.com.au/lemon-mushroom-schnitzel/