Jagerschnitzel

posted by Southern 06-18-98 8:26 PM 

Jägerschnitzel 

6 veal cutlets, pounded to a thickness of 1/16- to 1/8-inch 
Salt 
1/2 to 1 cup flour 
2 eggs, lightly beaten with 2 tablespoons cold water 
1 cup of dry fine breadcrumbs 
4 to 5 tablespoons butter 
Chopped carrot 
Chopped onion 
Minced parsley 
Minced celery 
1 tablespoon chopped mushrooms 
2 tablespoons flour 
1 cup white wine (or water) 

Cut veal cutlets in half after pounding. Sprinkle with salt and pepper on 
both sides. Let stand at room temperature for 15 to 30 minutes. 

Dip cutlets lightly into flour, then into beaten egg. Drain off excess egg.
Dredge with breadcrumbs. Sauté cutlets in butter until both sides are golden
brown, then remove. 

Add chopped carrot, chopped onion, and minced parsley to butter. Sauté until
vegetables become soft and start to turn golden. Return cutlets to pan with 
a tablespoon of butter. When butter starts to bubble, stir in 2 tablespoons 
of flour. Sauté about 5 minutes. Pour 1 cup white wine into pan. 

Cover and simmer slowly until meat is tender, about 15 to 20 minutes. 
Season sauce to taste. (You can add minced celery, as well as 1 tablespoon
of dried mushrooms that have been soaked and chopped.) Place schnitzels on
serving platter. Top each with a spoonful of vegetables and sauce. 

Note: A German schnitzel is literally a slice or cutlet, always from the 
veal leg (the same long flat palm-shaped cut called scallopini by the 
Italians and escalope by the French). The veal is cut at a slight diagonal 
to the long grain, so that it does not fall apart while being pounded. Then 
it is placed between several thicknesses of waxed paper and a wooden mallet
is use to pound it to a thickness of about 1/16- to 1/8-inch, which gives
the schnitzel its tenderness and delicacy. 

Based on information from “The German Cookbook” by Mimi Sheraton (New York: Random House,
1965)