German Schnitzel Recipe

Schnitzel

• 4 veal cutlets, pounded lightly
• 1 tbsp. lemon juice
• 1/2 tsp. salt
• about 1/2 cup flour
• 3 tbsp. water
• 1 egg
• about 1 cup bread crumbs
• 3 tbsp. butter
• 3 tbsp. peanut or vegetable oil
• 1 lemon, sliced

Instructions:

• Trim fat from meat and clip edges to stop edges from curling during cooking.
• Sprinkle cutlets with lemon juice and salt.
• Place 3 shallow bowl on counter. In first one, put flour. In second one, mix egg and water. In third one, put breadcrumbs.
• Coat schnitzel, first with flour, then egg, and then breadcrumbs.
• Heat butter and oil over medium heat in skillet.
• Fry cutlets until golden brown, about 3 minutes per side.
• Serve immediately, garnished with lemon slices.

Hints:

• If schnitzel are too big to fit in the pan, just fry 2 at a time. Once done, put finished schnitzel on a paper towel lined pan and place, uncovered, in the oven to keep warm while frying remaining schnitzel.
• This German schnitzel recipe is often served garnished with anchovy fillets if desired.

Jägerschnitzel Sauce

• 1 tbsp. butter
• 3 slices bacon, diced
• 1 onion, diced
• 1 lb. mushrooms, sliced
• 2 tbsp. tomato paste
• 1 cup water
• 1 cup white wine
• 2 tbsp. paprika
• thyme, salt, pepper
• 2 tbsp. parsley, chopped
• 1/4 cup sour cream

• In a skillet, brown bacon and onion in 1 tbsp. butter.
• Add mushrooms and fry until tender.
• Add tomato paste, water, and white wine.
• Add paprika. Season with thyme, salt and pepper.
• Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly.
• Add parsley and sour cream. Stir. Serve over Schnitzel.