What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? Adapted from Black Forest Mill German Restaurant
- 1 lb veal cutlets (for Wiener schnitzel) or 1 lb pork cutlet (for jaeger schnitzel)
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon pepper
- 1 egg, beaten
- 1⁄2 cup buttermilk
- 3⁄4 cup fine dry breadcrumb
- 1⁄2-1 cup canola oil
- lemons, cut into wedges (for Wiener schnitzel) or german gravy (for jaeger schnitzel)
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1 1⁄2 cups homemade beef broth or 1 1⁄2 cups canned beef broth
- salt & freshly ground black pepper
- 1⁄8 teaspoon nutmeg
- 1 onion, diced
- 1 medium tomato, diced
- 1 lb fresh mushrooms
- Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes.
- Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy.
- To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied.
- Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
- Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
- Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.