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Veal schnitzel with tarragon mushroom sauce
Veal schnitzel with tarragon mushroom sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Simplify and savor veal schnitzels with just 6 ingredients in one pot. Effortless perfection!
Ingredients:
  • 2 bunches baby (Dutch) carrots, peeled, trimmed
  • 250g green beans, trimmed
  • 18.20 gm olive oil
  • 400g veal schnitzel
  • 150g button mushrooms, thinly sliced
  • 165.00 ml light cooking cream
  • 30.00 ml chopped fresh tarragon leaves
Instructions:
  • In a frying pan, submerge carrots in cold water and bring to a boil over high heat. Lower the heat to medium-low and simmer for 3 minutes until just tender. Add beans and cook for an additional 2 minutes until both carrots and beans are tender. Drain and transfer to a plate, covering to keep warm.
  • Heat oil in a pan over medium heat. Cook veal in 2 batches for 2 minutes on each side until desired doneness. Transfer to a plate and cover to keep warm.
  • - Sauté mushrooms in pan for 5 minutes until tender. - Add cream and cook for 1 more minute until heated through. - Stir in tarragon and serve veal with mushroom sauce and vegetables.

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