Jäger Schnitzel #2 For the Sauce
1 lb Mushrooms, washed and cut into bite-size slices
2 teaspoons Tomato Paste
2-3 slices Bacon, finely chopped
1 small Onion, finely chopped
1/2 cup Vegetable Broth
1/2 cup Cream
1 tablespoon Creme Fraiche
1 branch of fresh Thyme
A small bunch Parseley, finely chopped
Salt and Fresh Pepper, to taste
2 tablespoons Butter
Pinch of sugar (optional)
For the Schnitzel
1 pound thin veal cutlets
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil
Prepare the sauce first. Melt butter in a sauce pan. Add bacon and onions, and cook until onions become transparent. Remove onion-bacon mixture from pan - set aside.
Add mushroom slices to the pan. Cook over medium heat for 3-4 minutes, stirring frequently. Add onion-bacon mixture and tomato paste to the mushrooms. Combine and cook for 30 seconds - then add the broth. Continue cooking on medium heat. After about 10 minutes, add the thyme stick.
When the liquid is noticeably reduced, remove thyme. Lower heat to the lowest setting. Stir in cream, creme fraiche, and parseley. Season with salt, fresh pepper, and optionally sugar to taste. Cover and keep warm.
Season each veal cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.
In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown.
To serve, place a Schnitzel on a plate, then top with the sauce. Serve immediately.
More Information on the Schnitzel