Gluten-Free Veal Schnitzel with Creamy Mushroom Sauce
Ingredients
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1½ cups dry potato flakes
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½ teaspoon salt
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2 large eggs
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2 teaspoons canola oil
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4 boneless veal cutlets
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½ teaspoon salt
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¼ teaspoon black pepper
Tools
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2 June Air Baskets
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whisk
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paper towels
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wooden spoon
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measuring cups
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measuring spoons
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June Pan
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spoon
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saute pan
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foil
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2 medium bowls
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flip spatula
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June Oven
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Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 425°F on the Air Fry cook mode using the button below.
June Air Basket
foil
June Oven
Make the dry and wet coatings
Place the dry potato flakes in a shallow medium bowl. Add the salt and stir to combine. In a separate shallow medium bowl, whisk the eggs and oil together until combined.
2 medium bowls
1½ cups dry potato flakes
½ teaspoon salt
2 large eggs
2 teaspoons canola oil
measuring cups
measuring spoons
whisk
Season the cutlets
Pat the veal dry with paper towels. Sprinkle salt and pepper all over the cutlets.
paper towels
4 boneless veal cutlets
½ teaspoon salt
¼ teaspoon black pepper
Bread the cutlets
Working one at a time, place a cutlet in the bowl with the potato flakes and roll it around until it is lightly but completely coated. Shake off any excess flakes. Dip the cutlet in the bowl with the egg. Allow excess egg to drip back into the bowl. Dip the veal in the potato flakes again, rolling it around until it is completely coated. Shake off any excess and place the veal in the June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining cutlets until all are coated.
June Air Basket
June Pan
Coat with cooking spray
Lightly coat the tops of the schnitzel with nonstick cooking spray, then turn the pieces over and spray again. The oil will help brown the schnitzel.
nonstick cooking spray
Air fry the schnitzel
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the schnitzel 12 minutes, until the breading is golden brown and crispy on top. June will notify you when to flip the schnitzel.
Start the sauce
While the schnitzel cooks, melt the butter in a medium skillet set over medium-high heat. Add the mushrooms and saute, stirring frequently, until tender, about 5 minutes.
2 tablespoons unsalted butter
saute pan
wooden spoon
1¼ cups sliced mushrooms
Continue the sauce
Add shallots, thyme, salt and pepper. Cook until shallots are softened, 2-3 minutes.
¼ cup diced shallot
1 teaspoon thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
Deglaze the pan and finish the sauce
Add the sherry and scrape any browned bits from the bottom of the pan with a wooden spoon. Cook, stirring occasionally, until most of the liquid has evaporated. Stir in the cream. Bring the sauce to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sauce is thickened and coats the back of a spoon, about 5 minutes. Remove from the heat and keep warm.
2 tablespoons sherry
1 cup heavy whipping cream
Flip the schnitzel
When June notifies you, remove the schnitzel from the June Oven and place on a cooling rack, closing the door to keep the June Oven warm. With a flip spatula, flip the schnitzel. Preheat the June Oven to 425°F on the Air Fry cook mode using the button below.
flip spatula
Air fry the other side
Return the June Air Basket to the middle shelf position of the June Oven. Air fry the schnitzel 5 more minutes, until it is golden brown and crispy all over.
Serve
Remove the schnitzel from the June Oven and transfer to plates or a platter. Spoon the mushroom sauce over the schnitzel and serve immediately.
