RAHMSCHNITZEL

SCHNITZEL WITH CREAM SAUCE

2 lbs. veal cutlets (4-6 slices, 1” thick) 1 kg Kalbsschnitzel (4-6

Scheiben ½ cm dick)

Salt and fresh ground pepper Salz und frisch gemahlener

Pfeffer

Flour Mehl

¼ cup butter 60 g Butter

¼ cup vegetable oil 60 g Pflanzenöl

1 cup fresh cut mushrooms 1 Tasse frische Champignons

in Scheiben geschnitten

½ cup cream ½ Tasse Schlagsahne

Cut veal cutlets several times around edges. Sprinkle with salt and pepper and coat in four. Heat butter and oil and fry cutlets for 1-2 minutes. Lower heat and fry once more on both sides a total of 5-6 minutes. Put cutlets on a warm plate and cover. Fry mushrooms in small amount of fat and add cream. Boil for a short period. Season sauce and pour over cutlets. Serves 4-6.