in Italy

Lime and mushroom schnitzel

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Ingredients for 4 servings:

  • 8 small veal escalopes
  • 400 g mushrooms
  • 2 lime(s), untreated
  • 4 tbsp oil
  • salt and pepper
  • ½ bunch lemon balm
  • ½ bunch parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and slice the mushrooms. Rinse the lime and peel it very thinly. Cut the zest into fine strips. Then juice the lime. Fry the veal escalopes in 2 tablespoons of oil for 3-5 minutes on each side. Season with salt and pepper, and keep warm. Fry the mushrooms in the remaining oil for 5 minutes, also seasoning with salt and pepper. Add the lime juice and zest, and bring to a boil. Serve with the escalopes and sprinkle with the chopped herbs. We always serve it with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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