for 4 person

Creamy mushroom sauce

1 tbsp	olive oil
100 g	mushrooms, thinly sliced
100 g	king oyster mushrooms, thinly sliced
1	onion, finely chopped
1 tsp	Maizena cornflour
½ dl	white wine
2 ½ dl	lactose-free full cream
	salt and pepper to taste
2 tbsp	flat-leaf parsley, finely chopped

Pasta

350 g	gluten-free noodles
	salted water, boiling
100 g	baby spinach
1 tbsp	olive oil

For the crumb coating

4	veal steak (e.g. leg, each approx. 100 g), pounded flat by the butcher
½ tsp	salt
2 tbsp	Maizena cornflour
100 g	gluten-free breadcrumbs
1	egg, beaten

To fry

oil for frying

How it's done

Creamy mushroom sauce

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins., stirring occasionally. Reduce the heat, add the onion, sauté for approx. 3 mins. Sprinkle with flour, mix. Pour in the wine and reduce almost completely. Add the cream, then simmer for approx. 5 mins. over a low heat, season. Garnish with parsley.

Pasta

According to the packet instructions, cook the pasta in boiling salted water until al dente. Place the baby spinach in a colander, drain the pasta over the top. Mix in the oil, keep warm.

For the crumb coating

Salt the steaks. Place the cornflour and breadcrumbs in two separate shallow dishes, place the egg in a deep dish. Coat the steaks in the cornflour, shake off the excess, then dip both sides in the egg. Coat the schnitzel in the breadcrumbs, pressing firmly on the crumb coating.

To fry

Heat the clarified butter in a frying pan. Reduce the heat, fry 2 schnitzel over a medium heat for approx. 2 mins. on each side until golden brown. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining schnitzel in the same way.

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