The perfect schnitzel should be crisp on the outside, tender inside and topped with a rich mushroom sauce that is so moreish that you’ll be counting down the days until you next make it.
How long will it take?
What’s the serving size?
What do I need?
4 beef schnitzels
Neutral oil for frying such as avocado oil
For the Mushroom Sauce
2 tbsp dried porcini mushrooms
2 tbsp butter
1 brown onion, finely chopped
1 clove garlic, minced
500 g button mushrooms, sliced
4 tbsp unsalted butter
4 tbsp plain flour
2 cups beef stock
1 tsp balsamic vinegar
½ tsp caster sugar
¼ tsp dried thyme
¼ tsp freshly ground black pepper
Salt to taste
3 tbsp thickened cream (optional)
How do I make it?
Place porcini mushrooms in a food processor and blitz to grind them. Set aside.
Melt 2 tablespoons butter in a large frying pan over medium-high heat and add onion; cook until the onion starts to brown. Add garlic and cook for a further minute.
Add mushrooms and cook for 7-8 minutes or until the liquid from the mushrooms has evaporated. Add ground porcini mushrooms and cook for a further one minute.
Add 4 tablespoons butter to the pan and melt then add flour and cook, stirring for 2 minutes.
Add beef stock, balsamic vinegar, thyme, sugar, pepper and salt. Stir continuously until the gravy has thickened, then cover and simmer on very low heat for 5 minutes. If you are using cream, add it while the sauce is simmering.
While sauce is simmering, cook schnitzel by heating oil to 165C. Cook schnitzels for 3 minutes per side until they are a deep golden brown. Transfer to a plate lined with paper towel.
Serve schnitzel topped with Mushroom Sauce and sides of your choice such as chips, salad or vegetables.