Jaeger Schnitzel

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 Susan Vu for Cooking Channel
TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 55 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
    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
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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 sc

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on July 10, 2013

        Flag

        The family loved itl As a vegetarian, I saved some of the gravy and had that with a nut roast. Took me more time than it stated, but it was worth it.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.