Focus on food: June 01, 2009

Yaeger Schnitzel

Ingredients:
Hunter Sauce:
2 tablespoons butter
2 tablespoons shallots, chopped fine
1 cup mushrooms, sliced or for small mushrooms, quartered
1/2 cup dry white wine
1/2 cup tomato sauce - or puree
1 cup brown sauce
Salt and black pepper to taste
1 teaspoon chopped parsley

Breaded Veal:
12 3 oz veal cutlets
1 cup flour, seasoned
1 cup egg wash
2 cups bread crumbs
4 oz oil
4 oz butter

Directions:
Hunter Sauce:
1. In saucepan, heat butter and saute shallots. Add mushrooms and cook 2 minutes. Add white wine and simmer until liquid is reduced by 1/2.

2. Add tomato sauce and brown sauce. Cook on low heat for 8 - 10 minutes. Season with salt and pepper. Add parsley.

Breaded Veal:
1. Pound cutlets to about 1/4 inch thickness. Dredge cutlets in seasoned flour and shake off excess. Dip floured cutlets into bread crumbs and lightly press crumbs onto cutlets.

2. In hot oil, fry cutlets until golden brown. Set cooked cutlets on paper towels to absorb oil.

3. Heat butter in clean pan and add cutlets to absorb butter, cooking on both sides.

4. Serve with Hunter’s Sauce.