Classic Veal Jaeger Schnitzel by Chef Markus Georg

Classic Veal Jaeger Schnitzel by Chef Markus Georg

This Jaeger Schnitzel recipe is all about the delicious sauce. Literary translated as “Hunter” Schnitzel, this variation adds the moist and rich flavor of a white wine cream sauce with mushrooms and onions.

The cutlet itself varies depending on where you order it. Sometimes it will be a Wiener Schnitzel with sauce, and sometimes it will be an natural cutlet (no breading). This recipe uses floured cutlets, but feel free to substitute the Wiener Schnitzel recipe, if you prefer a breaded cutlet.

Classic Veal Wiener Schnitzel by Chef Markus Georg

Classic Veal Wiener Schnitzel by Chef Markus Georg

A Wiener Schnitzel is a breaded veal cutlet. It is dipped in flour, egg, and bread crumbs, then fried in butter or oil to a golden brown. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel.

A note to those who are not so familiar with German cuisine ... if you are in a German restaurant and do not know what to select off the menu, start with a Wiener Schnitzel. You will not be let down. It is delicious!