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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (321g) Recipe makes 4 servings |
||
| Calories 385 | ||
| Calories from Fat 169 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 211mg | 70% | |
| Sodium 424mg | 17% | |
| Potassium 766mg | 21% | |
| Total Carbohydrate 16.8g | 5% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 3.9g | ||
| Protein 31.0g | 62% | |
Ingredients
- 1 lb veal cutlet (about 1/4 in. thick)
- 2 eggs, beaten
- salt & pepper
- 1/2 cup breadcrumbs
- oil
Sauce
- 2 ounces bacon, diced
- 4 ounces onions, chopped
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1/2 cup water
- 1/2 cup dry red wine
- 1 dash dried thyme
- 1 dash salt
- 1 dash pepper
- 1/2 teaspoon paprika
- 1 tablespoon parsley
- 2 tablespoons sour cream
Directions
1
Preparation of meat: pound cutlets and rub in salt and pepper.2
Let stand for about 10 minutes.3
Dip the cutlets in beaten egg and then in crumbs.4
Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.5
Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.6
Stir in the sour cream.7
Pour over Schnitzel.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Veal
- Cuisine > European > Western > German
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Vegwife
On Jun 4, 2008
I grew up going to the best German restaurant called the Zum Stamtish. this is as close as I have gotten to their recipe. It is so good. thanks for posting
From: Vino p.o. prn
On Mar 20, 2007
This was very good and it reminded us of Paprikash, one of our other favorite dishes. The veal was very tender and the tomato sauce added a slow simmered flavor to the dish. I dipped the veal into egg substitute and then whole wheat flour instead of breadcrumbs. Otherwise, I followed the recipe exactly! Thanks, Anne!!
From: Chef #344828
On Aug 22, 2006
Jaegerschnitzel has always been one of my favorite German foods. I wanted to make it as a special dinner for my wife and family, and we've been having it fairly regularly ever since. This recipe is excellent.
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