Even the most basic recipes in Mary and Vincent’s book contain little twists. This recipe for veal schnitzel (unbreaded, for shame!) adds an interesting element of a mushroom omelet and a beef broth reduction gravy. I decided to do two kinds of schnitzel, one breaded and one not. I would have to say that breaded schnitzel is superior. But the combination of egg, mushroom, veal and asparagus is quite enjoyable. Especially with some mashed potatoes.