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
- 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.
- 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).
- 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.