We took the traditional German Schnitzel, a crispy breaded veal cutlet, to a new and luscious level with the addition of this Jaeger sauce. Hearty bacon, onions and mushrooms create a savory sauce that pairs perfect with mashed potatoes and our German-style Creamed Spinach.
Recipe courtesy of Susan Vu
Jaeger Schnitzel
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Gravy: 
  • 8 ounces sliced bacon, cut into 1/4-inch pieces
  • 1 yellow onion, chopped into 1/4-inch pieces
  • 8 ounces cremini mushrooms, sliced 1/4-inch thick
  • 1 teaspoon fresh thyme, chopped
  • 2 cups beef stock
  • 1 tablespoon plus 1 teaspoon all-purpose flour
Wiener Schnitzel:
  • Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
  • Kosher salt and freshly ground pepper
  • 1 cup all-purpose flour
  • 2 tablespoons German hot mustard
  • 3 eggs
  • 2 cups plain dried breadcrumbs
  • 1/2 cup canola oil
  • 1/2 cup unsalted butter
  • 1/4 cup fresh flat-leaf parsley, roughly chopped, for garnish

Directions

For the gravy: Cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered, 10 to 12 minutes. Transfer to a paper-towel-lined plate to absorb any excess fat and set aside. 

Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms and thyme and cook until the mushrooms are just cooked through, 4 to 6 minutes longer. Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat, and then reduce to a simmer and cook, stirring frequently, until the sauce is thickened to the consistency of gravy, 6 to 8 minutes. Cover and set aside. 

For the wiener schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper. 

Set up the breading station. Whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish. 

Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes. 

Preheat the oven to 300 degrees F. Heat 2 tablespoons of the oil over medium-high heat in a large cast-iron skillet. Melt 2 tablespoons of the butter into the oil until it starts to bubble, and then add 1 of the breaded veal cutlets and cook until golden brown on both sides and cooked through, flipping once and moving the pan constantly, 3 to 4 minutes total. Transfer to a baking sheet lined with a cooling rack, season with salt and pepper and keep warm in the oven. Cook the remaining cutlets, making sure to wipe out the pan and use new oil and butter each time. Keep adding the finished veal cutlets to the baking sheet in the oven as you cook them. 

To serve, top the wiener schnitzel with the gravy, reserved bacon, and parsley.

IDEAS YOU'LL LOVE

Wiener Schnitzel

Recipe courtesy of Susan Vu

Veal Schnitzel

Recipe courtesy of Michael Symon

Chicken Schnitzel

Recipe courtesy of Gene Voss|Oleg Voss

Chicken Schnitzels

Recipe courtesy of Wayne Harley Brachman

Panko Schnitzel with Apple Salsa

Recipe courtesy of Roger Mooking

Sausage Schnitzel with Quick Sauerkraut

Recipe courtesy of Brian Boitano

Lobster Schnitzel with Key Lime Buerre Blanc

Recipe courtesy of Aboud Kobaitri

Chicken Schnitzel with Saffron Aioli

Recipe courtesy of Balaboosta

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here