Ingredients
Method
1.Whisk egg, milk and flour in medium bowl. Combine breadcrumbs, cheese and â…“ cup of the parsley in another medium bowl. Coat cutlets, one at a time, in egg mixture then in cheese mixture. Place cutlets, in single layer, on tray. Cover; refrigerate 10 minutes.
2.Heat half of the oil in large frying pan; cook cutlets, in batches, until browned both sides and cooked as desired. Cover to keep warm.
3.Heat remaining oil in same pan; cook garlic and mushroom, stirring, until mushroom is soft. Add cream and stock; bring to a boil. Reduce heat; simmer, stirring, until sauce thickens slightly.
4.Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until gnocchi float to the surface. Remove from pan with slotted spoon; place in large bowl.
5.Stir remaining parsley into sauce; pour sauce over gnocchi, toss to combine.
6.Serve gnocchi with cutlets and steamed green beans, if desired.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Creamy pumpkin and potato soup
Bought to you by SMEG
Native ad body.
Sponsored by %%sponsor_name%%
