Wiener Or Jaeger Schnitzel

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What's not to like about meat pounded tender and thin, dipped in egg and flour, and fried to a golden brown? adapted from black forest mill german restaurant

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Steps

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Trim excess fat from veal or pork.

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Place cutlets between 2 sheets of waxed paper.

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Flatten to one-eighth- to one-quarter-inch thickness.

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Combine flour and pepper in a shallow dish.

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Mix egg and buttermilk in another shallow dish.

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Coat cutlets with flour mixture , dredge in egg , then coat with bread crumbs.

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Let rest for 15 minutes.

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Heat large skillet on medium.

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Add oil.

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When hot , carefully add cutlets.

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Cook 4 to 5 minutes on each side or until browned.

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Transfer to a platter.

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Garnish wiener schnitzel with lemon wedges and serve.

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Serve jaeger schnitzel with german gravy.

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To make german gravy: in a large saute pan , melt butter on medium-low heat until liquefied.

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Slowly whisk in flour , stirring constantly until the mixture resembles dough and is dark brown.

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Slowly add broth in small amounts , stirring constantly.

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Add salt , pepper , nutmeg , onion , tomato and mushrooms , and reduce heat to low.

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Simmer , stirring occasionally , for 5 to 7 minutes , or until vegetables .

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Ingredients

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veal cutlets, all-purpose flour, pepper, egg, buttermilk, fine dry breadcrumb, canola oil, lemons, butter, flour, beef broth, salt & freshly ground black pepper, nutmeg, onion, tomatoes, fresh mushrooms