Schnitzels A La Creme

Prep Time
Cook Time
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"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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.



Nice meal! The mushrooms I bought were not very flavorful, so I ended up adding a little Worcestershire sauce to the mushrooms and a touch of creole seasoning to the cream sauce.

review by:
(22 Dec 2015)