Mushroom Gravy
mushrooms
butter, divided
cornstarch
vegetable broth
garlic cloves
balsamic vinegar
dried thyme
sour cream
Pepper to taste

1. Melt some butter in medium pan. Add mushrooms and garlic, sauté until mushrooms are soft, then set aside.
2. Melt more butter in pan over medium heat. Add cornstarch and stir into a smooth roux. NOT FLOUR FOR GLUTEN FREE
3. Slowly add vegetable broth while constantly stirring. It you add the broth all at one the gravy may become lumpy.
4. Once all broth has been mixed in, add vinegar, pepper and thyme. Simmer until desired consistency, adding water if it gets too thick.
!!!When ready to serve, take some out for LACTOSE FREE PEOPLE and fold in sour cream for the rest!

Schnitzel -- CHICKEN and TOFU
0. Slice chicken in half so it is less thick, Press tofu and cut tofu into THICK slices
1. Place chicken breasts, one at a time in a large ziploc bag. Pound with meat mallet until approximately 1/4 inch thick so it can cook faster
2. Heat oil (about 1/4-1/2 inch deep) in large skillet over medium high heat

!!! MAKE SEPARATE BATCH FOR KT GLUTEN FREE FLOUR AND BREADCRUMBS
!!! Make separate dishes for tofu so you do not cross-contaminate
3. Ready three shallow dishes with bread crumbs, beaten eggs and mixture of flour, salt and pepper and other seasoning you desire.

4. Dredge chicken in flour, then egg, then breadcrumbs. Add to skillet (you will likely only be able to fit two at a time). Fry 2-3 minutes per side.
5. Remove onto paper towel lined plate. Repeat.

6. Serve over egg noodles, boil in salted water