Krüstchen Schnitzel with Mushroom Sauce

Ingredients

• 4 veal cutlets (150g each) (5.3 oz) 4 veal cutlets (150g each) (5.3 oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 1 tablespoon butter 1 tablespoon butter
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon chopped fresh parsley, for garnish 1 tablespoon chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 28g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
3. 3.
   Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, shaking off any excess. Dip the cutlets into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlets in breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
5. 5.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
6. 6.
   Pour in the heavy cream and bring to a simmer. Cook for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. 7.
   Serve the schnitzels hot, topped with the creamy mushroom sauce. Garnish with chopped parsley.

Treat your ingredients with care...

• Veal cutlets — Pound the veal cutlets gently and evenly to ensure they cook evenly and become tender.
• Mushrooms — Use fresh mushrooms and slice them evenly for consistent cooking.

Tips & Tricks

• For a variation, you can use pork or chicken cutlets instead of veal.
• Add a squeeze of lemon juice over the schnitzel before serving for a refreshing tang.
• Serve with a side of German potato salad or crispy fries for a complete meal.
• Make sure the oil is hot enough before frying the schnitzels to achieve a crispy crust.
• If you prefer a lighter version, you can bake the breaded cutlets in the oven instead of frying them.

Serving advice

Serve the Krüstchen Schnitzel hot, accompanied by a generous portion of creamy mushroom sauce. Garnish with fresh parsley for a pop of color and freshness. Pair it with a side of German potato salad or crispy fries for a satisfying meal.

Presentation advice

Arrange the golden schnitzels on a plate, overlapping slightly. Drizzle the creamy mushroom sauce over the top, allowing it to cascade down the sides. Sprinkle with chopped parsley for an elegant touch. Serve with a side of fries or potato salad, and enjoy the visual appeal of this classic German dish.