700g veal schnitzel
300g small button mushrooms sliced
2 cloves garlic crushed
1½ medium onions chopped coarsely
100ml dry white wine
2 tsp cornflour
¼ cup grated parmesan cheese
Can't call this one dead simple. You will need to nail the meat.
THE PARMESAN IS OPTIONAL, BUT I THINK IT GIVES THE SAUCE A NICE FLAVOUR KICK.
YOU CAN ALSO USE PORK OR CHICKEN SCHNITZELS, ALTHOUGH THESE DON'T HAVE TO BE TENDERISED AS MUCH.
SERVE WITH YOUR FAVOURITE STEAMED VEGGIES.
“A GOOD ALTERNATIVE TO A PASTA WHEN COOKING AN ITALIAN MEAL”
Tenderise the schnitzels to as thin as possible, and cut into pieces approximately 8cm square.
Cook the chopped onions and garlic in a pan with a little oil until onion is just soft. Add the mushrooms and cook until they are soft. Add cream, wine and cheese; simmer for 2 minutes.
Mix cornflour with a 2 tbs of water, and stir through the sauce to thicken.
At the same time heat a large pan with a tablespoon of oil and then add veal and cook in batches. Cook very quickly for only one to two minutes each side, draining any liquid between batches. Remove veal to paper towel and cover to keep warm while other batches are cooking.
Place all the veal in the pan with the sauce, and simmer for 10 minutes until the veal is tender. Serve 2-3 veal squares per person and cover with the sauce and mushrooms.