Veal schnitzel in a port mushroom sauce

Ingredients

• 2 Veal yearling schnitzels (180g x 2 pieces)
• 200 ml Port
• 2 Garlic cloves, minced
• 1 spring onion, finely diced
• 250g mushrooms, sliced
• 2 tbs tomato puree
• 20 g butter
• 2 tbs plain flour
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 tbs chopped parsley
• 1 tsp cornflour, mixed with 1 tsp water
• Olive oil
• Salt & pepper

Directions

1. Mix the flour with some parsley, garlic and onion powder and salt and pepper. Place the schnitzels in the flour and ensure both sides are covered with a thin layer of flour.
2. To shallow fry the schnitzels pour just enough olive oil to cover the bottom off the pan. When hot, cook the schnitzels 2 minutes each side. Remove and keep warm.
3. Pour out the excess oil, leaving some in the pan. Place the spring onions and garlic in the pan and cook for a few minutes on low heat. Add the mushrooms, increase the heat and cook for 5 minutes or until cooked.
4. Add the tomato puree and cook for a further minute. Add the port and bring to a boil. Let simmer for 3 minutes.
5. Add the cornflour mixture to the pan and stir constantly for 1-2 minutes or until the sauce has slightly thickened. Add the butter and combine .
6. Place the meat back into the pan, spoon over the sauce and plate.
7. Garnish with the leftover parsley and a sprinkle of sea salt flakes.

Nutrition