Preparation time 15 minutes (plus chilling time), cooking time 35 minutes.

1. Whisk together egg, milk and flour in medium bowl. Combine crumbs, cheese and 1/3 cup of the parsley in another bowl. Coat cutlets on at the time, in egg mixture then cheese mixture. Place cutlets in single layer on tray. Cover, refrigerate 10 minutes.

2. Heat half the oil in large frying pan, cook cutlets until bronwed both sides and cooked as desired. Cover.

3. Heat remaining oil in same pan, cook garlic and mushrooms, stirring until just tender. Add cream and stock, bring to a boil. Reduce heat, simmer, stirring until sauce thickens slightly.

4.  Meanwhile cook gnocchi in large pan of boiling water, uncovered until they float to the surface. Remove from pan with slotted spoon, place in large bowl. Stir remaining  parsley into sauce and pour over gnocchi, toss to combine. Serve gnocchi with cutlets.

Serves 4, per serving 46.8g fat, 4206kj