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Recipe

Jaeger schnitzels

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Jaeger schnitzels
  • 4 100g veal steaks, pounded thinly
  • 1/2 cup plain flour
  • 1 egg, lightly beaten
  • 1 1/2 cup fresh breadcrumbs
  • 20 gram butter, plus 20g extra
  • 250 gram white mushrooms, sliced
  • 1 clove garlic, crushed
  • 2 teaspoon paprika
  • 1 420g can cream of mushroom soup
  • 2 tablespoon oil

Method

Jaeger schnitzels
  • 1
    Dust veal in flour, shaking off excess. Dip in egg and coat in breadcrumbs, pressing firmly. Arrange on a plate; chill 15 minutes.
  • 2
    To make mushroom sauce: in a frying pan, heat butter on medium. Saute mushrooms 4-5 minutes. Add garlic and paprika; cook 1 minute. Stir in soup. Bring to a simmer. Reduce heat to low; keep warm.
  • 3
    In a large frying pan, heat oil and extra butter on medium. Cook schnitzels 3-4 minutes, each side, until golden. Drain on crumpled kitchen paper. Serve schnitzels with sauce.

Notes

To make fresh breadcrumbs, process stale bread in your food processor on high speed.

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