Oma's German Schnitzel Recipe
with Jäger-Schnitzel Sauce❤️

• Jägerschnitzel (hunter’s) is topped with mushroom sauce
• Käseschnitzel has cheese melted on top
  
• Münchner Schnitzel is covered with horseradish and/or mustard before coating in flour, egg and bread crumbs
• Naturschnitzel is un-breaded, served plain or with a simple pan sauce
• Paprikaschnitzel has a tomato sauce with paprika and red peppers
• Rahmschnitzel is topped with a cream sauce, often containing some mushrooms
• Schnitzel Holstein is served with onions, capers, and a fried egg on top
  
• Vegetarisches Schnitzel is a meatless and made from soy or tofu
• Wiener Schnitzel or Kalbsschnitzel is the traditional breaded veal schnitzel
• Zigeunerschnitzel (gypsy) has a sauce containing tomato, bell peppers, and onion slices

Oma's German Schnitzel Recipe❤️

Ingredients:

• 4 veal cutlets, pounded lightly (use pork for Schweineschnitzel)
• 1 tbsp lemon juice
• ½ tsp salt
• about ½ 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 all 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 is often served garnished with anchovy fillets if desired.

Oma's Jägerschnitzel Sauce

Ingredients:

• 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
• ¼ cup sour cream

Instructions:

• In a skillet, brown bacon and onion in 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

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