Ingredients
Stroganoff sauce
Method
1.Pat schnitzel dry with a paper towel. Cover with cling film and gently press out to 2mm thick using a rolling pin.
2.In a bowl, combine flour, paprika and garlic powder. Coat beef in flour mixture, shaking off excess. Dip into egg, then press into combined crumbs and parsley to coat. Place on a tray and chill for 20 minutes.
3.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain well, reserving a little liquid. Return to pan. Keep warm.
4.In a large frying pan, heat oil on high. Cook schnitzel for 3-4 minutes each side until golden and cooked through. Drain on a paper towel.
5.For the stroganoff sauce: In a large frying pan, melt butter on high. Sauté onion for 3-4 minutes until tender. Add mushrooms and cook for 2-3 minutes until lightly golden. Stir flour through and cook for 1 minute. Reduce heat to low, then gradually add stock and sauce, stirring until smooth. Simmer for 3-4 minutes until thickened slightly. Remove from heat, then stir créme fraîche and parsley through.
6.Toss sauce through pasta, adding some of the reserved cooking liquid if necessary. Serve pasta topped with sliced schnitzel and grated parmesan. Accompany with lemon wedges.
Note
- Schnitzel can also be cut into small pieces and tossed through pasta.