Beef schnitzels with mushroom sauce

SERVES 4 PREP AND COOK TIME 35 MINUTES

1/2 cup (75g) plain flour 2 eggs 2 cups (150g) Japanese panko breadcrumbs 1/2 cup (40g) finely grated parmesan 4 large or 8 small (800g) beef minute steaks (see Julie’s tip on page 125) vegetable oil, for shallow-frying 2 tablespoons chopped fresh parsley French fries, to serve, if desired

MUSHROOM SAUCE

20g butter 1 tablespoon extra virgin olive oil 500g button mushrooms, sliced 2 cloves garlic, crushed 1 tablespoon plain flour 1/2 cup (125ml) white wine 1/2 cup (125ml) cream 2 teaspoons Dijon mustard 1 Season the flour with salt and pepper in a shallow bowl. Beat eggs with 1 tablespoon of water in another shallow bowl. Combine breadcrumbs with parmesan in a separate shallow bowl. 2 Dip each piece of beef into flour; shake away excess. Dip into egg, draining the excess, then press on breadcrumbs. Stand at room temperature while preparing the sauce. 3 MUSHROOM SAUCE Heat butter and oil in a large frying pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until they are browned – this will take several minutes. First, the mushrooms will release some liquid, then the liquid will evaporate; only after this will the mushrooms brown. Add garlic and sprinkle mushrooms with flour; cook, stirring, for 1 minute. Stir in wine until mixture thickens, then stir in the cream and mustard; simmer until sauce is thick. Season to taste. Keep warm. If sauce is too thick, add a little boiling water to thin before serving. 4 Pour oil until 5mm deep in a large frying pan. Heat over medium heat until oil is hot. Fry the schnitzels, in batches, for about 3 minutes each side or until golden brown; they will be cooked but still juicy in the middle. Remove from the pan and drain on paper towels; cover with foil to keep warm. 5 Sprinkle schnitzels and Mushroom Sauce with parsley; serve with French fries, if desired. Not suitable to freeze or microwave.