Wiener or Jaeger Schnitzel

"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"
 
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photo by jenniferhenkel photo by jenniferhenkel
photo by jenniferhenkel
photo by Lavender Lynn photo by Lavender Lynn
photo by breezermom photo by breezermom
Ready In:
1hr
Ingredients:
16
Serves:
4
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ingredients

  • 1 lb veal cutlets (for Wiener schnitzel) or 1 lb pork cutlet (for jaeger schnitzel)
  • 14 cup all-purpose flour
  • 12 teaspoon pepper
  • 1 egg, beaten
  • 12 cup buttermilk
  • 34 cup fine dry breadcrumb
  • 12 - 1 cup canola oil
  • lemons, cut into wedges (for Wiener schnitzel) or german gravy (for jaeger schnitzel)
  • Schnitzel Gravy

  • 14 cup butter
  • 14 cup flour
  • 1 12 cups homemade beef broth or 1 1/2 cups canned beef broth
  • salt & freshly ground black pepper
  • 18 teaspoon nutmeg
  • 1 onion, diced
  • 1 medium tomatoes, diced
  • 1 lb fresh mushrooms
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directions

  • 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.

Questions & Replies

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Reviews

  1. LifeIsGood
    Excellent! I used thin chicken cutlets for my family, while I tried the veal. We all loved the crispiness of the meat. The gravy puts this recipe over the top. I wasn't sure about adding so many ingredients to gravy, but really loved the outcome. So much so, I'll tuck this into my best of 2015 file. Made for CQ2 - Switzerland. Thank you!
     
  2. Ackman
    I made the Wiener Schnitzel & was a little disappointed it...maybe I should have made the gravy, too. Doubt if I'll make it again, though. Sorry!
     
  3. Lavender Lynn
    Technically, we ended up with something of a hybrid: breaded, as Wienerschnitzel should be, with a wonderful Jaegerschnitzel mushroom gravy. I have to say it was excellent, and the question of breaded or not is probably a regional one. That said, this is the right approach to breading, the breading stayed in place, and the use of buttermilk was a nice twist that seems authentic but which I haven't seen before. Everyone loved it! I'll be trying this with chicken or veal soon.
     
  4. Aleigha Nicole
    Great! So simple and tasty advice would be to add extra oil when flipping the schnitzel and use a low heat as most of my peices stuck to the pan and had no batter on the one side
     
  5. breezermom
    This got rave reviews from my DS! Plus, it took very little time to prepare. I used veal, so didn't prepare the gravy....although it sounds interesting for pork. We really enjoyed this....thanks for sharing your recipe!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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