This is my version of jager schnitzel. I don’t know if it is an official German recipe but my German friend Ingrid says it looks perfect. It was very yummy and will be a definite repeat at our house. I bought my veal cutlets already breaded at our German market but if you can’t find them already breaded just follow the directions below.

4 medium sized veal cutlets pounded thin to about ¼ inch thick.
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

Salt and pepper each cutlet. Melt butter and oil in a fry pan.
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. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.

Sauce:
8 oz sliced white mushrooms
1 large onion sliced into rings
3 tablespoons butter
3 tablespoons oil
¼ cup flour
1 14.5 oz. can beef broth
salt/pepper to taste

Using the same pan you fried the veal in, brown mushrooms and onion. Put aside when done. Add oil and butter to the pan and melt the butter on medium/high heat. Scraping the bottom of the pan stirring any brown bits. Add flour slowly and whisk to make a roux. When slightly brown and thick add beef broth slowly (continue whisking) You will have a thickened gravy. Taste for salt and pepper. Lower heat, add the onion/mushrooms and veal back into pan. Cover and keep on low heat for a few minutes. Serve with wide egg noodles.