| Jägerschnitzel ~ yeah-gerr-shh-nit-zell Veal cutlet with mushrooms ~ Jägerschnitzel and Wiener Schnitzel are traditional favorites. Many military families served in Germany, came into contact with schnitzel and fell in love with them. Now they lament, "why didn't I get that recipe!" 1 pound veal cutlets (schnitzel) 2 tbsp flour ¼ cup butter (not margarine) 1 cup cream ½ cup water ½ pound mushrooms, thinly sliced (less than ¼-inch) (in Germany wild mushrooms are used ~ if you don't know how to pick wild mushrooms...don't, some are poisonous!) (you may substitute with portobello mushrooms ) ½ tsp salt ~ pepper or to taste brown sugar 1 tsp lemon juice (optional) parsley, snipped ~ garnish 1. First cut meat about 1 to ¾-inch) thick. 2. Pound meat to tenderize the schnitzel. 3. Rub with pepper, salt and just a little brown sugar. 4. Sauté in butter in an open pan on both sides until the meat is done and takes on a nice brown. Set aside and keep hot. 5. In the meat juice left in the pan, sauté fresh mushrooms until the liquid is mostly gone. Stir in flour, making a roux, add cream and water until you get a thick sauce. Pour on top of the schnitzels, serve with French Fries (pomme frites) or croquettes. Variations: You might try to add a little sherry, onions and/or garlic to the mushroom gravy (the onions and the garlic are cooked together with the mushrooms; the sherry is added with the cream). Yield: 2 Servings |
