JaegerSchnitzel

By

Omit the sauce to make a basic schnitzel.

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  • Average
  • 15 mins
  • 15 mins
  • Average budget

Ingredients

  • 6 large mushrooms
  • 1 onion
  • 1 tbsp butter or margarine (for sauce)
  • 1/4 cup red wine
  • 1/2 cup beef broth, boullion or drippings
  • 2 tbsp flour
  • 3/4 cup cream
  • Salt and pepper
  • Pork or veal cutlets (1/2 inch thick or slightly less)
  • 2 tbsp butter, margarine or oil (for cutlets)
  • 4 tbsp flour
  • Herbs or garlic powder (optional)
  • 2 eggs
  • 2cups breadcrumbs or corn flake crumbs

Preparation

Step 1

Fry or caramelize onions, along with sliced mushrooms halfway through - cooking for a total of 15 minutes until brown.

Step 2

Add wine and broth, cook for 2-4 minutes.

Step 3

Add 1/2 cup cream, boil then simmer for 5-10 minutes.

Step 4

In a separate bowl mix 2tbsp flour and either 2tbsp cream or water.

Step 5

Add flour mix to sauce, stirring completely to avoid lumps. Finish with psalter, pepper and herbs.

Step 6

To begin cutlets, heat the butter or oil in a pan (2 tbsp, or 1cm thick).

Step 7

Cover cutlets with wax paper, Saran Wrap, etc, and gently pound with meat tenderizer hammer or cup until you acheive an even 1/4 inch thickness throughout them all.

Step 8

Make 3 bowls: one with flour, salt, pepper, and any other dry ingredients (such as garlic powder, etc), one with 2eggs and 2 tbsp water mixed, and one with breadcrumbs or corn flake crumbs.

Step 9

Coat each cutlet in flour, shake off excess. Then dip in egg wash, followed by pressing onto bread crumbs to create the crust.

Step 10

Fry 2 at a time, for approximately 3 minutes on each side or until golden brown and meat cooked inside. Dry each with paper towel after. Serve topped with sauce.

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Make extra to keep in the fridge. Excellent for quick sandwiches, breakfast and eggs, etc.

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