In honor of Oktoberfest and my german hertiage I cooked up the traditional German Schnitzel, a crispy breaded veal cutlet, to a new and luscious level with the addition of this Jaeger sauce. Hearty bacon, onions and mushrooms create a savory sauce that pairs perfect with mashed potatoes or noodles.
Here is the recipe I followed in order to create this tasty, hearty traditional German meal!
What you need:
ounces sliced bacon, cut into 1/4-inch pieces
1 yellow onion, chopped into 1/4-inch pieces
1 cup of chopped mushrooms
2 cups of beef stock
1 tablespoon of flour and 1 teaspoon of flour
Four veal cutlets- pounded well
1 cup of all purpose flour
1 teaspoon of mustard- I used dijon
2 cups of plain breadcrumbs
1/2 cup of unsalted butter
1. For the gravy: Cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered. Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat and simmer.
2. For the jaeger schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper.
Set up the breading station. whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl or dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.
Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
Then pour gravy onto the schnitzel. Enjoy this cozy meal perfect for the fall and winter.