How to Make a German Jaeger Schnitzel for Oktoberfest

Jaeger Schnitzel is a sauced variation on the classic Wiener Schnitzel.

September is Oktoberfest time, both in Germany and in the U.S. It is a time for having great food and drinking good beer and wine. German food is wholesome and very filling, and includes bread dumplings, egg noodles, schnitzel and sauerbraten. Jaeger Schnitzel is a hunter-style veal cutlet with mushroom gravy.

Difficulty:

Moderate

Instructions

Things You'll Need

• 4 pieces of veal, pound thin
• 4 cups of flour on a dinner plate
• 1 egg, mixed well in small bowl
• Oil to fry
• Salt and pepper to taste
• For gravy
• 7 slices bacon, fried and crumbed
• 1 large chopped onion
• 1 package of Knorr brown gravy mix
• 8 ounces of sliced mushrooms
• ½ cup dry wine
• ½ cup water
• ½ teaspoon paprika
• 1 tablespoon parsley
• 2 tablespoons sour cream

1. Pound the veal until it is about ¼ inch thick. Salt and pepper the veal and dust with flour. Soak dusted veal in egg mix, then re-dip in flour to coat. Repeat until all veal pieces are coated.

2. Heat oil in a pan to frying temperature. Add veal to hot oil carefully, or oil will splatter. Cook veal until it is done and the flour coating has a nice golden-brown look.

3. Remove the veal from the pan, and place on a serving dish. Set the veal aside to keep it warm. In the same pan, fry chopped bacon and onion until bacon is crisp.

4. Add Knorr brown gravy mix and mushrooms to the pan. Sauté mushrooms over low heat.

5. Add the wine and water to the pan and simmer about five minutes. Stir in sour cream, paprika and parsley.

6. Pour the sauce over the schnitzel, and serve.

Tips & Warnings

• Great accompaniments are sautéd cabbage, egg noodles or spaetzle, pickled beets and cucumber salad. A good wine pairing would be a German Mosel or a Riesling.

References

• German Food Guide
• Wolfgang Puck: Jaeger Schnitzel Recipe
• ABC Good Morning America Recipes: Jaeger Schnitzel With Spaetzle