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
Ingredients
- 1 lb (1 package) ButcherBox.ca RWA Veal Cutlets
- 1/2 cup water
- 1 tbsp parsley, roughly chopped
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp paprika
- 1 dash dried thyme
- 1/2 cup dry white wine
- 1 tbsp tomato paste
- 4 slices ButcherBox.ca sugar free bacon, diced
- 1/2 lb mushrooms of your choice, sliced
- 2/3 cup sweet or yellow onion, diced
- 3 tbsp extra virgin olive oil
- 1/4 cup gluten free flour
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 2 tbsp sour cream
Method
- Heat oil in a large skillet over medium high heat.
- Combine flour and breadcrumbs, mix well.
- Season cutlets with salt and pepper, dredge them in beaten eggs and then coat both sides evenly with the bread crumbs and flour mixture
- 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.
- Remove the cutlets from the skillet and drain on paper towels; keep warm in the oven while you make the gravy.
- Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over low heat until mushrooms are cooked
- Add wine, water and seasonings; let simmer for about 5 minutes to thicken slightly.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
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