0:10

To Prep

0:20

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Veal schnitzel with tarragon mushroom sauce

Ingredients
    • Method
    • Notes
    1. Step 1

      Place carrots in a frying pan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 3 minutes or until just tender. Add beans. Cook for 2 minutes or until carrots and beans are tender. Drain. Transfer to a plate. Cover to keep warm.

    2. Step 2

      Add oil to pan. Heat over medium heat. Cook veal, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.

    3. Step 3

      Add mushrooms to pan. Cook for 5 minutes or until mushrooms are tender. Stir in cream. Cook for 1 minute or until heated through. Stir in tarragon. Serve veal with mushroom sauce and vegetables.

    Super saver: Use 150g cup mushrooms instead of button and save around $1.33 in total.

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