Jagerschnitzel Recipe from Frutta Si

Jagerschnitzel Recipe

Cook Time: 40 minutes


Servings: 4


  • 4 cutlets veal
  • 1 cup breadcrumbs
  • 1/2 cup all purpose flour
  • 1 egg, beaten with 1 tsp water
  • 1 cup baby bellas mushrooms, sliced
  • 1/2 cup Cabernet (or other red wine)
  • 1/2 cup beef stock
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  •   butter
  •   salt
  •   pepper


  1. Pound the veal with a mallet to 1/4 inch thickness.
  2. Dredge the veal in the flour, then the egg mixture, then the breadcrumbs. Set aside.
  3. Heat an oven to 200*F.
  4. Heat a skillet to medium-high. Add oil.
  5. When the oil is shimmering, add the veal. Do not crowd the pan. Cook the veal on one side until browned, about 4 minutes, then flip. Cook until the breading is crisp.
  6. Place the cooked veal into the oven to keep warm. Season with salt and pepper.
  7. Pour off all but 2 tbsp of the pan drippings, if necessary. Turn the heat to high. Add the mushrooms with a pat butter. Cook until soft.
  8. Remove from heat. Add wine.
  9. De-glaze the pan by scraping the bits. Put skillet back on the heat.
  10. Add 1 tbsp of flour and whisk it in. Allow the roux to color - until about bronze. Lower the heat to medium-high.
  11. Whisk in the cream. Whisk in the stock. Crank the heat and reduce until desired thickness. 12, Plate the cutlets with the sauce and serve.



All purpose flour


Baby bella mushrooms

Red wine



Beef stock

Olive oil



Subscribe to receive our weekly flyer