Tuesday, April 15, 2014

Lamb Schnitzel with Mushroom Sauce

Gluten-Free Serves 2

2 Lamb Shoulder Steaks
1/3 Gluten-Free Flour Blend
1 large egg, beaten
1/2 cup gluten-free bread crumbs (plain)
Kosher salt and pepper, to taste
2 tablespoons liquid coconut oil
1 tablespoons butter
4 ounces sliced Bella mushrooms
1 clove garlic, chopped
1/2 cup chicken broth (homemade stock the best)
1 teaspoon Worcestershire sauce
1/4 cup sour cream (homemade or Daisy)
1 tablespoon chopped fresh parsley (opt garnish

  1. Set up a breading station with three pie plates or shallow dishes.  Put the flour in one and season with a generous pinch of salt and pepper, the beaten eggs with 2 tablespoons of water (combined) in another, and finally the breadcrumbs in the third. Dredge the lamb steaks in the flour, then the egg wash, then the bread crumbs.  Set aside.
  2. In a large skillet over medium heat, add the oil.  When the oil is hot, add the steaks and cook until it is golden brown and crispy, about 4 minutes per side.  Drain on towels and keep warm while you make the sauce.  (You want the lamb to be pink inside or it will not be tasty).
  3. In another skillet over medium heat, add the butter.  When it is melted, add mushrooms and season them with salt and pepper.  Cook until they are browned, about 6 minutes.  Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minuets and reduce by one third.  Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream.  Serve the Schnitzel with the sauce poured over the top, garnish with parsley.
Great served with Fried Parsley Dumplings!

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