• Erik Hassy

Wiener Schnitzel with Mushroom sauce

Being half Austrian, I was exposed to a lot of German styled food at a young age, which is why I developed a love for that type of food. When I was 7. we visited my relatives in Austria andI during that time I tended to eat a lot of Wiener schnitzel. However when I got older I learned that there are different variations of schnitzel besides the standard Wiener Schnitzel, which is a breaded veal cutlet that is served typically with a side of lemon. Other variations include a breaded pork cutlet called Jägerschnitzel (hunter' schnitzel) which is traditionally served with mushroom sauce as well as schnitzel that are made from chicken breasts. However in order for it to be a Wiener schnitzel, the meat has to be made from veal. In this recipe you will be making a veal schnitzel but you can substitute pork and it will be equally as delicious. This recipe serves 3-4


Ingredients for the Schnitzel


2 lbs of veal cut into slices 1/4 inch thick

1 cup fresh lemon juice

Salt

Freshly ground pepper

2 eggs

2 tbl water

1/4 cup flour

1 cup bread crumbs

1 1/2 cups olive or vegetable oil ( If you want to go old school you can use lard)


Ingredients for the mushroom sauce


1/2 cup heavy cream

1 cup mushrooms

3 tsp marsala or cognac


Directions


1: In a glass or enameled baking dish, marinate the cutlets in lemon juice for about 1 hr. Pat them dry with paper towels , then sprinkle them with salt and pepper.

2: Beat eggs in a separate dish with the water, then dip the veal cutlets into that dish before dipping them into the flour. Shake off the excess before dipping into the bread crumbs.

3: Gently shake any excess crumbs from the cutlets, and refrigerate for at least 20 min.

4: Heat the oil in a heavy 12-inch skillet and then add the cutlets. Cook over medium heat for 3 to 4 minutes on each side until they are brown using tongs to turn them.

5: Arrange them on a platter and set them in a 200 degree oven to keep warm while to make the sauce.

6: Using the same skillet, pour out most of the oil used to cook the veal until you have a thin layer of oil (about 4 tbl). Add the mushrooms to the skillet and cook them for 3-4 min over medium heat.

7. Add the marsala or cognac and stir in any bits that cling to the pan.

8. Pour in the cream. Cook briskly until the cream thickens enough to coat a spoon lightly.

9. Taste for seasoning. Add salt or pepper if necessary. Then bring out the schnitzel. When ready pour sauce over the cutlets and serve.


In the picture we served the schnitzel with spaetzle, which is a German egg noodle but you can also pair this dish with German potato salad or french fries. Either way , I love this recipe and I hope you do to. If you get a chance to try it please let me know how it turned out or any additional comments you might have in the section below. Please also sign up when you get a chance to become part of our email list so that you will get notified when their are new posts. We will be adding more soon. Take care.









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