Jager Schnitzel - Hunter's Schnitzel

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  veal cutlets

1/2

  teaspoon

  salt

1/4

  teaspoon

  pepper

1

  tablespoon

  German mustard

2

  whole

  eggs

1/2

  cup

  panko

3

  tablespoons

  unsalted butter

3

 tablespoons

  olive oil

  Gravy

2

  slices

 bacon -- lower sodium

1

  small

  onion -- diced

8

  ounces

  crimini mushrooms -- sliced

1/2

  cup

  white wine

1/2

  cup

  low sodium beef broth

1/2

  teaspoon

  dried thyme

1/2

  teaspoon

  paprika

1

  tablespoon

  no salt added tomato paste

1/4

  cup

 low fat sour cream

Heat oven to 200F. Have a baking sheet with rack ready.

Pound the veal until 1/4 inch thick.

Mix eggs and mustard in shallow dish. Mix panko, salt, and pepper in second dish.

Dip the veal in the egg mixture letting excess drip off.

Put veal in panko mixture and pat on to coat completely.

Heat oil and butter in large skillet over medium-high. Fry in batches cooking until golden brown about 10 minutes total. Place on baking sheet in oven to keep warm.

In a skillet over medium heat cook bacon and onions until onions are golden. 

Add tomato paste and mushrooms and cook over low heat until mushrooms are golden and have lost most of their moisture.

Deglaze the pan with the wine.

Add beef broth, thyme, and paprika. Let simmer until reduced.

Off heat add sour cream. Pour sauce over veal.

Makes 4 servings.

Per Serving: 486 Calories; 32g Fat (61.3% calories from fat); 32g Protein; 13g Carbohydrate; 2g Dietary Fiber; 228mg Cholesterol; 540mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

Return to Veal