Wiener or Jaeger Schnitzel

Recipe by JackieOhNo


  • 1
    lb veal cutlets (for Wiener schnitzel) or 1 lb pork cutlet (for jaeger schnitzel)
  • 12
    teaspoon pepper
  • 1
    egg, beaten
  • 12
  • 34
    cup fine dry breadcrumb
  • 12 - 1
  • 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


  • 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.