Name: Jaeger schnitzels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 100g veal steaks, pounded thinly; 1/2 cup plain flour; 1 egg, lightly beaten; 1 1/2 cup fresh breadcrumbs; 20 gram butter, plus 20g extra; 250 gram white mushrooms, sliced; 1 clove garlic, crushed; 2 teaspoon paprika; 1 420g can cream of mushroom soup; 2 tablespoon oil

Jaeger schnitzels

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

4 100g veal steaks, pounded thinly

1/2 cup plain flour

1 egg, lightly beaten

1 1/2 cup fresh breadcrumbs

20 gram butter, plus 20g extra

250 gram white mushrooms, sliced

1 clove garlic, crushed

2 teaspoon paprika

1 420g can cream of mushroom soup

2 tablespoon oil

Method

1.Dust veal in flour, shaking off excess. Dip in egg and coat in breadcrumbs, pressing firmly. Arrange on a plate; chill 15 minutes.

2.To make mushroom sauce: in a frying pan, heat butter on medium. Saute mushrooms 4-5 minutes. Add garlic and paprika; cook 1 minute. Stir in soup. Bring to a simmer. Reduce heat to low; keep warm.

3.In a large frying pan, heat oil and extra butter on medium. Cook schnitzels 3-4 minutes, each side, until golden. Drain on crumpled kitchen paper. Serve schnitzels with sauce.

To make fresh breadcrumbs, process stale bread in your food processor on high speed.
Note

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Ingredients

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