1 To make mushroom risoni, cook pasta in a large saucepan of boiling salted water until tender. Drain.

2 Melt butter in a medium saucepan. Add mushrooms. Cook, stirring occasionally, until tender. Stir in flour until combined. Gradually stir in milk. Bring to boil. Simmer for about 3 minutes, or until slightly thickened. Add remaining ingredients. Cook, stirring, until cheese is melted. Remove. Cover to keep warm.

3 Heat half the oil in a large frying pan over a medium heat. Cook two schnitzels at a time, on both sides, until golden and cooked through. Remove. Drain on absorbent paper. Cover to keep warm. Repeat with remaining oil and schnitzels.

4 Serve schnitzels with mushroom risoni, broccoli and lemon halves.