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)