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Jaeger Schnitzel

20 ounce s
boneless beef, veal, or venison leg, tri-tip, or shoulder, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoon s
olive oil
1/2 cup
chopped onion
1/4 cup
chopped carrot
1/4 cup
chopped celery
Bouquet garni of thyme, bay leaf, and parsley (see "Cooking Tips")
2 cup s
red wine
1 cup
Veal Stock (see "Soups & Stocks")
2 tablespoon s
unsalted butter
2 ounce s
thick-cut bacon, diced
6 ounce s
pearl onions, boiled
2 cup s
wild mushrooms, cleaned, trimmed, and cut into thick slices if large
2 tablespoon s
minced fresh parsley leaves
  1. Season the meat with salt and pepper, dredge the pieces in the flour, and shake off excess. 
  2. In a large, heavy sauté pan, heat 4 tablespoons of the olive oil over high heat. Add the meat and sear until golden on both sides. Remove the meat and set aside. 
  3. Add the onion, carrot, celery, and bouquet garni and sauté for 1 minute. Add the wine, stir and scrape to deglaze the pan deposits, and simmer until the liquid has reduced by half. Add 3/4 cup of the stock, return the meat to the pan, reduce the heat to a simmer, and cook gently until the meat is tender. Transfer the meat to a plate and keep warm. Strain the pan liquid through a fine sieve set over a bowl, discard the solids, return the liquid to the pan, and set aside. 
  4. In another sauté pan, heat the remaining oil and butter. Add the bacon and sauté until golden. Add the pearl onions and mushrooms and continue to sauté them until they turn golden. Add them to the pan with the sauce. Return the meat to the sauce and simmer for about 5 minutes, until all the ingredients are heated through. 
  5. To serve, divide the meat among 4 heated serving plates. Spoon the sauce, mushrooms, onions, and bacon over the meat and garnish with minced parsley.
Average: 2.8 (26 votes)

About this Recipe

Accompany these "huntsman-style" Austrian cutlets with buttered noddles or mashed potatoes.

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