Schnitzel with Mushroom sauce

Tenderise meat to form a schnitzel (approx 1cm thick)

Cover schnitzel with beatne egg

Coat with oatbran

Cook in 180 deg celcius (375 farenheit) oven for approx 15 minutes, or dry fry in good quality teflon/non-stick pan until cooked through (2-3 mins each side)

Meanwhile, place wine, 1/4 cup water and shallots into a saucepan, and saute until shallots are soft (approx 5 mins). (add more water if it reduces too quickly)

Add thyme, mushrooms, and another 1/4 cup water - cook over medium heat for 5-10 minutes, until mushrooms are cooked through.

Remove from heat, add cream cheese and paprika/pepper to taste. Stir through until well blended (with no cream cheese lumps)

Simmer over medium heat until sauce has reduced to desired thickness.

Serve schnitzel covered in yummy mushroom sauce.