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
Provided by JackieOhNo
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 721.9, Fat 49.8, SaturatedFat 13.5, Cholesterol 171.2, Sodium 735.9, Carbohydrate 35.8, Fiber 3.4, Sugar 7.1, Protein 34.1
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