Lemon Mushroom Schnitzel

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.


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