Veal Jagerschnitzel

2 - 4 people
00h 20
00h 20

This German style dish, made with our 100% grass fed grass finished, RWA veal cutlets, is incredibly tasty, and surprisingly easy to make.

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Ingredients and Method


  • 1 lb (1 package) RWA Veal Cutlets
  • 4 slices sugar free bacon, diced
  • 2 eggs, beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup gluten free flour
  • 3 tbsp extra virgin olive oil
  • 2/3 cup sweet or yellow onion, diced
  • 1/2 lb mushrooms of your choice, sliced
  • 1 tbsp tomato paste
  • 1/2 cup water
  • 1/2 cup dry white wine
  • 1 dash dried thyme
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp parsley, roughly chopped
  • 2 tbsp sour cream


  1. Heat oil in a large skillet over medium high heat.
  2. Combine flour and breadcrumbs, mix well.
  3. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat both sides evenly with the bread crumbs and flour mixture
  4. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
  5. Remove the cutlets from the skillet and drain on paper towels; keep warm in the oven while you make the gravy.
  6. Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over low heat until mushrooms are cooked
  7. Add wine, water and seasonings; let simmer for about 5 minutes to thicken slightly.
  8. Stir in the sour cream; pour gravy over Schnitzel just before serving.
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