German Jägerschnitzel / German Hunter Style Schnitzel
This 'hunter style' Schnitzel is served with a creamy mushroom sauce and a perfect companion
to either Spätzle or
(German home-made dumplings).
4 veal scaloppini
50 – 60 g / 1.7 – 2.1 oz butter or canola oil
1/4 celery, 1 carrot
100 g / 3.5 oz champignons or other mushrooms
1/2 tablespoon flour, 2 tablespoons crème fraiche
6 tablespoons white wine
Dry the veal with paper towels, tenderize with a meat mallet on both sides
evenly, season lightly with pepper on both sides. Fry veal in butter or oil
on medium heat in a well season cast iron or stainless steel skillet until
golden brown on both sides for about 10 minutes total.
lightly with salt, remove from skillet and set aside, keeping the veal
warm (cover with tin foil). Stir in the finely chopped carrot and celery
and the finely sliced mushrooms, sauté until tender, dust with the flour,
season with salt, stir, add the wine and cook on medium heat for several
minutes until sauce is thickened.
Add the crème fraiche at
the end, stir and remove skillet from heat. Plate the veal and spoon
the sauce on top. Serve with
mashed potatoes, rice, fresh salad.
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