Free Recipe @ Vickie's Recipes: German Schnitzel (German)

German Schnitzel: Submitted by: Vickie | Date Added: 8 Nov 2016
Listed in: International / German Ingredients

4 veal cutlets, pounded lightly (use pork for Schweineschnitzel), trimmed of fat and edges clipped to prevent curling
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

Ingredients for Jägerschnitzel Sauce:

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

Directions for Schnitzel:

1. Trim fat from meat and clip edges to stop edges from curling during cooking; Sprinkle cutlets with lemon juice and salt.
2. Place 3 shallow bowls on counter: In first one, put flour; In second one, mix egg and water; In third one, put in breadcrumbs.
3. Coat schnitzel, first with flour, then egg, and then breadcrumbs.
4. Heat butter and oil over medium heat in skillet.
5. Fry cutlets until golden brown, about 3 minutes per side.
6. Serve immediately, garnished with lemon slices.
7. Hints: If schnitzel are too big for all to 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 also often served garnished with anchovy fillets if desired.

Instructions for Jägerschnitzel Sauce:

1. In a skillet, brown bacon and onion in butter.
2. Add mushrooms and fry until tender.
3. Add tomato paste, water, and white wine.
4. Add paprika. Season with thyme, salt and pepper.
5. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens slightly.
6. Add parsley and sour cream; Stir and serve over Schnitzel.

(Cook's Note: I love Schnitzel...and so does Dale! Because veal is usually expensive, I use pork or chicken cutlets and my favorite is Schnitzel a la Holstein which is topped with a fried egg. It's great for dinner or breakfast!
Here's a quick German lesson for the day with some Schnitzel trivia:
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)

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