Ingredients
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1 lb veal cutlets (for Wiener schnitzel) or 1 lb pork cutlet (for jaeger schnitzel)
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1/4 cup all-purpose flour
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1/2 teaspoon pepper
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1/2 cup buttermilk
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3/4 cup fine dry breadcrumb
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1/2-1 cup canola oil
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1/4 cup butter
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1/4 cup flour
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1 1/2 cups homemade beef broth or 1 1/2 cups canned beef broth
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salt & freshly ground black pepper
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1/8 teaspoon nutmeg
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1 onion, diced
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1 medium tomatoes, diced
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1 egg, beaten
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lemons, cut into wedges (for Wiener schnitzel) or german gravy (for jaeger schnitzel)
Instructions
- Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes.
- Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy.
- To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied.
- Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
- Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
- Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.