Red Tractor June - Veal Schnitzel with Mushroom Sauce

It is really cold and grey in Melbourne at present, so it was pleasing to see that this month's Red Tractor recipe was something warm and hearty.  The recipe was for Veal Schnitzel with Mushroom Sauce.

The calendar saying this month is very true:   

It makes me think that my efforts have been for a reason.

I liked the mushroom sauce with this recipe, which is made with canned mushroom soup.  It is something that I can make again with another dish.

Without further  do, here is the recipe for the Veal Schnitzel:

4 x 100g veal steaks, flattened
1/2 cup plain flour
1 egg, lightly whisked with a bit of milk
2 cups soft fresh breadcrumbs
2 tablespoons olive oil
1 tablespoon butter

Coat the veal with flour, and shake off the excess.  Dip the veal in the egg mixture, then in the breadcrumbs to coat well.  Chill in the fridge for 30 minutes.

Heat the oil and butter in a fry pan and cook the veal on each side until golden, then drain on paper towel.

For the mushroom sauce:

20g butter
250g button mushrooms, sliced
1 crushed clove garlic
1 teaspoon smoked paprika
420g can cream of mushroom soup

Heat the butter in a small frypan, then add the mushrooms and cook until tender.  Add the garlic and paprika and cook for one minute.  Add the soup, bring to a simmer, then remove from the heat.

Serve the veal schnitzel with the mushroom sauce and potato mash and green beans.