Schnitzels A La Creme
"This is a recipe from an Australian Women's Weekly magazine dated April 14, 1971 that the MIL gave a copy to me as the family very much enjoyed when she made it. Well since making it I think my MIL did not measure her mushrooms so I have since changed to suit what I cooked as per recipe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (337.9 g)
- Calories 788.5
- Total Fat - 62.9 g
- Saturated Fat - 30.3 g
- Cholesterol - 260.4 mg
- Sodium - 358.8 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1 g
- Sugars - 1.9 g
- Protein - 49 g
- Calcium - 123 mg
- Iron - 3 mg
- Vitamin C - 1 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Prepare steaks as for Wiener Schnitzel - pound out till thin and then crumb the steaks if you wish which is my preference.
Step 2
Heat butter and oil in a frying pan/skillet and add prepared steaks, cook quickly until golden brown on both sides, reduce heat, cook gently until tender, approximately 5 minutes, remove steaks and keep warm and drain the pan.
Step 3
Melt extra butter, add mushrooms, sauté until tender, remove from heat, add flour, stir until smooth and cook, stirring constantly for 2 minutes and then add brandy, stir until mixture boils and thickens and then add cream, heat gently, do not boil, season to taste with salt and pepper.
Step 4
Spoon mushrooms over steaks.
Tips
No special items needed.
1 Reviews
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