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Gluten-free breaded schnitzel
Nutrition facts per serving:
- Energy in kcal about 942
- Fat about 45g
- Carbohydrates about 101g
- Protein about 30g
This is needed
This is needed
for 4 people
Creamy mushroom sauce
- 100 g mushrooms, thinly sliced
- 1 tbsp olive oil
- 100 g king oyster mushrooms, thinly sliced
- 1 onions, finely chopped
- 2.5 dl lactose-free full cream
- 1 tsp Maizena cornflour
- 0.5 dl white wine
- salt and pepper to taste
- 2 tbsp flat-leaf parsley, finely chopped
Pasta
- 100 g baby spinach
- salted water, boiling
- 1 tbsp olive oil
- 350 g gluten-free noodles
For the crumb coating
- 4 veal steaks (e.g. leg, each approx. 100 g), pounded flat by the butcher
- 0.5 tsp salt
- 2 tbsp Maizena cornflour
- 1 egg, beaten
- 100 g gluten-free breadcrumbs
To fry
View these products
- oil for frying
And that's how it's done
And that's 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.
