Jaegerschnitzel
"(breaded veal cutlet with mushroom sauce)"
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb veal cutlet (about 1/4 in. thick)
- 2 eggs, beaten
- salt & pepper
- 1⁄2 cup breadcrumbs
- oil
-
Sauce
- 2 ounces bacon, diced
- 4 ounces onions, chopped
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1⁄2 cup water
- 1⁄2 cup dry red wine
- 1 dash dried thyme
- 1 dash salt
- 1 dash pepper
- 1⁄2 teaspoon paprika
- 1 tablespoon parsley
- 2 tablespoons sour cream
directions
- Preparation of meat: pound cutlets and rub in salt and pepper.
- Let stand for about 10 minutes.
- Dip the cutlets in beaten egg and then in crumbs.
- Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.
- Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream.
- Pour over Schnitzel.
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Reviews
-
The man of the house really loved the sauce with this one. Great:) -
I love german food and this is a great recipe. My family really enjoyed it. I served this with German Potato Dumplings recipe #88656 and red cabbage. Great dinner. -
I grew up going to the best German restaurant called the Zum Stamtish. this is as close as I have gotten to their recipe. It is so good. thanks for posting -
This was very good and it reminded us of Paprikash, one of our other favorite dishes. The veal was very tender and the tomato sauce added a slow simmered flavor to the dish. I dipped the veal into egg substitute and then whole wheat flour instead of breadcrumbs. Otherwise, I followed the recipe exactly! Thanks, Anne!! -
Excellent recipe! I have been looking for more German recipes lately and this is so easy to make. I did double the sauce, because I like more sauce. Köstlich!
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Tweaks
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This was very good and it reminded us of Paprikash, one of our other favorite dishes. The veal was very tender and the tomato sauce added a slow simmered flavor to the dish. I dipped the veal into egg substitute and then whole wheat flour instead of breadcrumbs. Otherwise, I followed the recipe exactly! Thanks, Anne!!
