Creamy Schnitzel with Mushrooms and Cream – Dairy-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   Spread the crumbs on another flat plate and season with salt and black pepper.

To assemble

1. 4
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
2. 5
   Heat the oil in a wide pan over medium-high heat and fry 4–5 minutes on each side, until the coating is golden and crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 6
   Transfer to paper towels.
4. 7
   Melt the canola oil in a skillet over medium heat.

   StoveFrying pan
5. 8
   Add the garlic and mushrooms and fry 5 minutes, until the mushrooms soften.

   Stove
6. 9
   Add the wine and cook 2 minutes, until it reduces by half.

   Stove
7. 10
   Add the plant-based cooking cream, salt and black pepper and bring to a boil. Turn down the heat and simmer 5 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡plant-based cooking cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8. 11
   Place the schnitzels in the sauce and heat through, sprinkle the parsley on top and serve.