Beef Schnitzel with Creamy Mushroom Sauce & Crumbed Cutlets
Beef Schnitzel with Creamy Mushroom Sauce & Crumbed Cutlets
Ingredients
For the Beef Schnitzel
- 3 pieces beef schnitzel
- 1 cup plain flour, as needed for dredging
- 2 eggs, whisked
- 1 1/2 cups panko breadcrumbs, as needed for coating
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 cup vegetable oil, for frying, or as needed
For the Creamy Mushroom Sauce
- 1 tablespoon butter
- 250 grams mushrooms, sliced
- 2 cloves garlic, chopped
- 2 sprigs thyme, fresh
- 500 ml beef stock
- 200 ml cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Crumbed Lamb Cutlets
- 4 pieces lamb cutlets
- 1/2 cup plain flour, as needed for dredging
- 2 eggs, whisked
- 1 cup panko breadcrumbs, as needed for coating
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 1/4 cup vegetable oil, for frying, or as needed
For Serving
- 4 servings chips, hot
- 4 servings side salad, fresh
- 4 lemon wedges, for lamb cutlets
Instructions
- 1
Prepare the beef schnitzel: Place the beef schnitzel pieces on a cutting board. Season both sides generously with salt and pepper.
⏱️ 2 min
- 2
Set up a dredging station for the schnitzel: Prepare three separate shallow bowls. One bowl for plain flour, one for 2 whisked eggs, and one for panko breadcrumbs.
⏱️ 2 min
- 3
Dredge each seasoned schnitzel piece: First, dredge thoroughly in the flour, shaking off any excess. Next, dip the floured schnitzel into the whisked egg, ensuring it is fully coated. Finally, transfer the egg-coated schnitzel to the bowl of panko breadcrumbs and press firmly to ensure a thick and even coating on all sides. Repeat for all schnitzel pieces.
⏱️ 5 min
- 4
Fry the beef schnitzel: Heat vegetable oil in a large pan over medium-high heat. Ensure there is enough oil to cover about half the thickness of the schnitzel. Once the oil is hot, carefully place the crumbed schnitzel into the pan. Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min
- 5
Drain the schnitzel: Remove the cooked schnitzel from the pan and place it on a wire rack set over paper towels to drain any excess oil. Set aside and keep warm.
⏱️ 1 min
- 6
Prepare the mushroom sauce: In the same pan used for the schnitzel (after removing schnitzel), melt 1 tablespoon of butter over medium heat.
⏱️ 1 min
- 7
Sauté mushrooms and garlic: Add the sliced mushrooms and chopped garlic to the pan. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 8
Simmer the sauce: Add the 2 sprigs of fresh thyme and pour in 500 ml of beef stock. Bring the mixture to a simmer. Stir in 200 ml of cream. Continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 5-8 minutes.
⏱️ 8 min
- 9
Finish the sauce: Stir in the freshly chopped parsley just before serving.
⏱️ 1 min
- 10
Prepare the lamb cutlets: While the sauce is simmering, prepare the lamb cutlets. Place the lamb cutlets on a cutting board and season both sides generously with salt and pepper.
⏱️ 2 min - 11
Set up a dredging station for the cutlets: Prepare three separate shallow bowls. One bowl for plain flour, one for 2 whisked eggs, and one for panko breadcrumbs.
⏱️ 2 min
- 12
Dredge each seasoned lamb cutlet: First, dredge thoroughly in the flour, shaking off any excess. Next, dip the floured cutlet into the whisked egg, ensuring it is fully coated. Finally, transfer the egg-coated cutlet to the bowl of panko breadcrumbs and press firmly to ensure a thick and even coating on all sides. Repeat for all cutlets.
⏱️ 5 min
- 13
Fry the lamb cutlets: Heat vegetable oil in a separate large pan over medium-high heat. Ensure there is enough oil to cover about half the thickness of the cutlets. Once the oil is hot, carefully place the crumbed cutlets into the pan. Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min
- 14
Drain the cutlets: Remove the cooked cutlets from the pan and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min
- 15
Serve: Serve the hot beef schnitzel immediately, topped with the creamy mushroom sauce. Serve the hot crumbed cutlets immediately with lemon wedges. Accompany both with hot chips and a fresh side salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Schnitzel with Creamy Mushroom Sauce & Crumbed Cutlets
For the Beef Schnitzel
- 3 pieces beef schnitzel
- 1 cup plain flour, as needed for dredging
- 2 eggs, whisked
- 1 1/2 cups panko breadcrumbs, as needed for coating
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/2 cup vegetable oil, for frying, or as needed
For the Creamy Mushroom Sauce
- 1 tablespoon butter
- 250 grams mushrooms, sliced
- 2 cloves garlic, chopped
- 2 sprigs thyme, fresh
- 500 ml beef stock
- 200 ml cream
- 2 tablespoons fresh parsley, chopped, for garnish
For the Crumbed Lamb Cutlets
- 4 pieces lamb cutlets
- 1/2 cup plain flour, as needed for dredging
- 2 eggs, whisked
- 1 cup panko breadcrumbs, as needed for coating
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 1/4 cup vegetable oil, for frying, or as needed
For Serving
- 4 servings chips, hot
- 4 servings side salad, fresh
- 4 lemon wedges, for lamb cutlets
Instructions
- 1
Prepare the beef schnitzel: Place the beef schnitzel pieces on a cutting board. Season both sides generously with salt and pepper.
⏱️ 2 min - 2
Set up a dredging station for the schnitzel: Prepare three separate shallow bowls. One bowl for plain flour, one for 2 whisked eggs, and one for panko breadcrumbs.
⏱️ 2 min - 3
Dredge each seasoned schnitzel piece: First, dredge thoroughly in the flour, shaking off any excess. Next, dip the floured schnitzel into the whisked egg, ensuring it is fully coated. Finally, transfer the egg-coated schnitzel to the bowl of panko breadcrumbs and press firmly to ensure a thick and even coating on all sides. Repeat for all schnitzel pieces.
⏱️ 5 min - 4
Fry the beef schnitzel: Heat vegetable oil in a large pan over medium-high heat. Ensure there is enough oil to cover about half the thickness of the schnitzel. Once the oil is hot, carefully place the crumbed schnitzel into the pan. Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min - 5
Drain the schnitzel: Remove the cooked schnitzel from the pan and place it on a wire rack set over paper towels to drain any excess oil. Set aside and keep warm.
⏱️ 1 min - 6
Prepare the mushroom sauce: In the same pan used for the schnitzel (after removing schnitzel), melt 1 tablespoon of butter over medium heat.
⏱️ 1 min - 7
Sauté mushrooms and garlic: Add the sliced mushrooms and chopped garlic to the pan. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 5-7 minutes.
⏱️ 7 min - 8
Simmer the sauce: Add the 2 sprigs of fresh thyme and pour in 500 ml of beef stock. Bring the mixture to a simmer. Stir in 200 ml of cream. Continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 5-8 minutes.
⏱️ 8 min - 9
Finish the sauce: Stir in the freshly chopped parsley just before serving.
⏱️ 1 min - 10
Prepare the lamb cutlets: While the sauce is simmering, prepare the lamb cutlets. Place the lamb cutlets on a cutting board and season both sides generously with salt and pepper.
⏱️ 2 min - 11
Set up a dredging station for the cutlets: Prepare three separate shallow bowls. One bowl for plain flour, one for 2 whisked eggs, and one for panko breadcrumbs.
⏱️ 2 min - 12
Dredge each seasoned lamb cutlet: First, dredge thoroughly in the flour, shaking off any excess. Next, dip the floured cutlet into the whisked egg, ensuring it is fully coated. Finally, transfer the egg-coated cutlet to the bowl of panko breadcrumbs and press firmly to ensure a thick and even coating on all sides. Repeat for all cutlets.
⏱️ 5 min - 13
Fry the lamb cutlets: Heat vegetable oil in a separate large pan over medium-high heat. Ensure there is enough oil to cover about half the thickness of the cutlets. Once the oil is hot, carefully place the crumbed cutlets into the pan. Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min - 14
Drain the cutlets: Remove the cooked cutlets from the pan and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min - 15
Serve: Serve the hot beef schnitzel immediately, topped with the creamy mushroom sauce. Serve the hot crumbed cutlets immediately with lemon wedges. Accompany both with hot chips and a fresh side salad.
⏱️ 2 min