Wednesday, June 25, 2008

All Time Favorite: Jägerschnitzel

One of my favorite dishes of all time is Jägerschnitzel, so when I found veal cutlets on sale at our local grocer that was obviously the first thing that came to mind!

For those that are unfamiliar with German cuisine, Jägerschnitzel is a breaded veal (or sometimes pork) cutlet that is fried and covered in a mushroom sauce. I have had it at many German restaurants and I was a little worried that it would not turn out anywhere close to the way I have had it in the past, but it turns out this recipe is quite forgiving and much easier than it looks.


I took two veal cutlets and put them on the cutting board and began to pound them thin. I forgot to cover them with plastic wrap and realized quickly why covering it is so important. The veal began to tear. I covered them and pounded them nice and thin. I sprinkled a little salt and pepper on the veal and then gave them a quick dip in a couple of lightly beaten eggs before coating it in bread crumbs.


The sauce takes a few minutes to prepare so it is good to start that before the veal goes into the frying pan. Start by dicing 2 or 3 slices of bacon, chopping about a 1/4 of an onion and slicing a good sized handful of mushrooms (I think we had 5-6 mushrooms- baby portobellos). Throw all into a sauté pan at a medium-high setting and let it all brown for a couple minutes before adding about 1/4 cup of water and 3/4 cup of white wine (I used a Sauvignon Blanc). Now is a good time to heat up another pan with a little oil in it for the veal you will be cooking in a few minutes. Add a dash of thyme, a little bit of paprika, a bit of fresh chopped parsley and salt and pepper to taste. Let this reduce by about half.


While the sauce was being reduced I took the time to cook the veal. Place the veal in the hot pan and cook on each side until done. I did mine about 3-4 minutes on each side. Remove the pan from the heat and check on the sauce. As soon as its reduced stir in 2-3 Tbsp of sour cream to give it a nice creamy consistency. Place the veal on the plate and generously spoon the sauce over it and serve.

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7 comments:

Kevin said...

Veal covered in a mushrooms sauce sounds really good!

Lore said...

That sauce sounds yummy and a delicious way to use those 'shrooms!

Donna said...

Excellent recipe. My most favorite food is German. I got really interested in it and learned a lot while working in a German restaurant. Another yummy addition would be to add peppers (especially the yellow and red for color). After reading this I've got to make some this weekend! I'm glad I stumbled across your blog!

haleysuzanne said...

Wow - this sounds amazing. The rich sauce, the tender meat....I've got to try this!

Ivy said...

I make Wiener Schnitzels and I always used to think that something was missing. Your mushroom sauce sounds wonderful.
I have a surprise for you at my blog.

Anonymous said...

hmmm, looks a little burnt...and your pics are blurry. you should get a better camera to do your food justice!

Anonymous said...

I was trying to find a recipe that my mom made years ago. It was breaded veal, rolled up with cream cheese in the middle and this kind of sauce.Anyone ever heard of it?