Wiener Schnitzel With Jaeger Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Schnitzel
  • 4
    4 pork chops or 4 veal
  • 1
    cup flour
  • 1
    cup breadcrumbs
  • 1
    teaspoon salt
  • oil (for frying) or lard (for frying)
  • Sauce
  • 1
    cup fresh mushrooms, chopped (or use canned strained mushrooms)
  • 1 12
    cups water
  • 12
    onion, diced
  • 1
    (1 1/4 ounce) package brown gravy mix
  • 2
    tablespoons margarine
  • 2
    tablespoons finely chopped parsley
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DIRECTIONS

  • Schnitzel:
  • Pound the meat thin and cut the fringes carefully.
  • Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat.
  • There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.
  • Breading:
  • Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.
  • Sauce:
  • Melt margarine in a large saucepan. Add onion and mushrooms and fry until golden. Add water, bring to a boil, and blend in the brown gravy mix.
  • Reduce heat to medium and cook for about 5-10 minutes. Before serving, sprinkle with finely chopped parsley.
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