Wiener schnitzel with mushrooms and snow peas

3_06045 WIENER SCHNITZEL with mushrooms and SNOW PEAS INGREDIENTS for 4 PEOPLE 4 veal cutlets, 500 g sugar snap peas, 250 g mushrooms, 2 eggs, 2 cloves of garlic, 20 cl of fresh cream, 35 g flour, 2 tablespoons milk, 125 g of breadcrumbs, 12.5 cl of meat broth, 80 g of grated emmental, a parsley mazzettino, olive oil, salt.

Scalded the snow peas in boiling salted water for 5 minutes, then drain and drain thoroughly.

Wash the parsley and tamponatelo with kitchen paper.

Tritatelo, keeping some sprig for garnish.

Peel the garlic and mince.

In a large bowl beat the eggs with the milk and flour.

In a bowl mix the breadcrumbs with grated cheese and chopped parsley.

Passed the first cutlets in beaten egg and then in bread crumbs gently pressandole.

Place on a plate, cover with plastic and keep them in the refrigerator for at least 10 minutes.

Meanwhile clean the mushrooms with a damp cloth, cut them into thin slices.

In a pan heat a tablespoon of olive oil, sauté chopped garlic, then 3 minutes mushrooms saucepan with sugar snap peas.

Then add the cream and the meat broth.

Continue cooking at medium heat until thickened sauce.

Cook the chops in a pan where you have warmed the oil turned halfway through the cooking: must be well browned.

Serve the cutlets well with the hot side dish of snow peas and mushrooms and garnish with parsley.