Wiener Or Jaeger Schnitzel

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 lb veal cutlets (for wiener schnitzel) or 1 lb lamb cutlet (for jaeger schnitzel)
• 1/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 1 egg, beaten
• 1/2 cup buttermilk
• 3/4 cup fine dry breadcrumb
• 1/2-1 cup canola oil
• lemons, cut into wedges (for wiener schnitzel) or german gravy (for jaeger schnitzel)
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups homemade beef broth or 1 1/2 cups canned beef broth
• salt & freshly ground black pepper
• 1/8 teaspoon nutmeg
• 1 onion, diced
• 1 medium tomato, diced
• 1 lb fresh mushrooms

Recipe

• 1 trim excess fat from veal or lamb. 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.
• 2 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.
• 3 to make german gravy: in a large saute pan, melt butter on medium-low heat until liquefied.
• 4 slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
• 5 slowly add broth in small amounts, stirring constantly. add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
• 6 simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.