Sunday, July 20, 2008
Jagerschnitzel
Ingredients
4 veal cutlets
1 cup (or so) Panko bread crumbs (I like Panko, use whatever you like)
1/2 cup (or so) AP Flour
1 egg - beaten with 1 tbsp water
1 cup (or so) of baby bellas - sliced (no button mushrooms!!!) You better not open a can either!
1/2 cup Cab or good red wine
1/2 cup beef stock
1/2 cup heavy cream (it’s okay to use sour cream here, but NO BUTTON MUSHROOMS!)
2 tbsp olive oil
Butter
S&P to taste How to make Jagerschnitzel
If the veal is thin enough, skip this step, otherwise, pound the veal with a mallet to 1/4 inch thickness.
Dredge the veal in the flour, then the egg mixture, then the bread crumbs. Set aside.
Heat an oven to 200.
Heat a skillet to medium-high. Add oil.
When the oil is shimmering, it’s hot, add the veal. Do not crowd the pan, you want them to fry, not steam.
Cook the veal on one side until browned, about 4 minutes, then flip. Cook until the breading is crisp.
It doesn’t take veal long to cook, and you don’t want it overcooked. Enjoy this, PLEASE!
Place the cooked veal into the oven to keep warm, season with S&P.
Pour off all but 2 tablespoons of the pan drippings, if necessary.
Turn the heat to high.
Add the mushrooms with a “pat” butter. Cook until soft.
Add the wine (OFF THE HEAT)
De-glaze the pan by scraping the bits.
Put the skillet back on the heat.
Add 1 tbsp of flour and whisk it in.
Allow the roux to color - until about bronze.
Lower the heat to medium-high.
Whisk in the cream.
Whisk in the stock.
Crank the heat and reduce until desired thickness.
Plate the cutlets with the sauce.
