steps to prepare award winning Veal schnitzel with tarragon mushroom sauce

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal schnitzel with tarragon mushroom sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal schnitzel with tarragon mushroom sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal schnitzel with tarragon mushroom sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 bunches baby (Dutch) carrots, peeled, trimmed
  • 250g green beans, trimmed
  • 1 tablespoon olive oil
  • 4 (400g) large veal schnitzels (uncrumbed), halved
  • 150g button mushrooms, thinly sliced
  • 2/3 cup Bulla Cooking Cream
  • 1 1/2 tablespoons chopped fresh tarragon leaves

Method

  • Step 1
    Place carrots in a frying pan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 3 minutes or until just tender. Add beans. Cook for 2 minutes or until carrots and beans are tender. Drain. Transfer to a plate. Cover to keep warm.
  • Step 2
    Add oil to pan. Heat over medium heat. Cook veal, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
  • Step 3
    Add mushrooms to pan. Cook for 5 minutes or until mushrooms are tender. Stir in cream. Cook for 1 minute or until heated through. Stir in tarragon. Serve veal with mushroom sauce and vegetables.

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