Jaeger Schnitzel - Northern Michigan's News Leader

Jaeger Schnitzel

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7 oz. Pounded veal scaloppini
1 tsp. Flour
2 oz. Butter
1 tsp. Olive oil
2 oz. Morel mushrooms
1 oz. Shiitake mushrooms
1 oz. Button mushrooms
1 oz. Dry red wine
1 oz. Sour cream
1 oz. Heavy cream
2 oz. Brown sauce
  Salt, pepper, thyme, shallots, garlic and parsley for garnish
Flour veal scaloppini on each side. Melt butter and oil over medium heat, then put scaloppini in pan and saute on each side for one minute. Add shallots, mushrooms, garlic, thyme, salt and pepper. Saute for another minute, then add wine, sour and heavy creams and brown sauce. Remove veal putting on warmed plate. Cook sauce for a short time, then pour over veal. Garnish with parsley.