Lamb schnitzels with mushroom cream

Ingredients for Lamb schnitzels with mushroom cream

Instructions for Lamb schnitzels with mushroom cream

To prepare the Lamb schnitzels with mushroom cream recipe, please follow these instructions:

Rub lamb schnitzlen with pepper and drizzle with lemon juice (save a little of the juice). Arrow the onion and cut it into thin slices. Clean the mushrooms and cut them into slices and baste them also with the rest of the lemon juice. Rinse and chop the parsley fine. Risne boils on the instructions at forparkningen. Rose schnitzlen approx. 3 min. on each side in a little oil in a very hot pan, sprinkle it with salt and the hot style. FRY løgskiverne lightly golden in a little butter. Com mushroom slices in, mix well and let it all bugs for low heat and under the lid for 5 min. Add cream and parsley, season with salt and pepper and let it all bugs for low heat and stirring a few minutes. Advantage mushroom cream over the koteletterne before serving.

Butter steamed peas is well suited for this purpose.