Schnitzel Royale: Wiener and Jaeger Variation
Savor the exquisite flavors of Schnitzel Royale, a culinary delight featuring tender, thinly pounded meat, delicately breaded and fried to a perfect golden brown. This recipe offers two variations: the classic Wiener Schnitzel, served with zesty lemon wedges, and the hearty Jaeger Schnitzel, accompanied by a rich, savory German gravy packed with mushrooms and fresh vegetables. Perfect for a comforting weeknight dinner or a festive occasion, this dish is sure to impress your family and friends with its delightful textures and flavors.
4
Servings
550
Calories
17
Ingredients
Ingredients
veal cutlets
1 lb (for Wiener schnitzel or substitute with pork cutlets for jaeger schnitzel)
all-purpose flour
1/4 cup (for coating )
black pepper
1/2 teaspoon (freshly ground)
egg
1 (beaten)
buttermilk
1/2 cup (for egg mixture)
fine dry breadcrumbs
3/4 cup (for coating)
canola oil
1/2 to 1 cup (for frying)
lemons
as needed (cut into wedges for serving with Wiener schnitzel)
butter
1/4 cup (for gravy)
all-purpose flour
1/4 cup (for gravy)
beef broth
1 1/2 cups (homemade or canned)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
nutmeg
1/8 teaspoon (for gravy)
onion
1 (diced)
tomato
1 medium (diced)
fresh mushrooms
1 lb (sliced)
Instructions
1
Start by trimming excess fat from the veal or pork cutlets. Place each cutlet between two sheets of wax paper and pound the meat to a thickness of about 1/8 to 1/4 inch.
2
In a shallow dish, combine 1/4 cup of flour with 1/2 teaspoon of freshly ground black pepper. In another shallow dish, mix together the beaten egg and buttermilk.
3
Coat each cutlet in the flour mixture, shaking off any excess. Dip the floured cutlet into the egg mixture, ensuring even coverage, then coat thoroughly with breadcrumbs. Allow the coated cutlets to rest for 15 minutes.
4
Heat a large skillet over medium heat and add enough canola oil to cover the bottom of the pan, about 1/2 to 1 cup depending on the size of your skillet.
5
Once the oil is heated, carefully place the cutlets in the skillet (you may need to work in batches). Fry the cutlets for 4 to 5 minutes on each side, or until they are golden brown and crisp. Transfer the cooked cutlets to a platter and keep warm.
6
For the Jaeger schnitzel variation, prepare the German gravy by melting 1/4 cup of butter in a large saute pan over medium-low heat until liquefied.
7
Gradually whisk in another 1/4 cup of flour, stirring constantly until the mixture thickens and turns a dark brown color.
8
Slowly add the beef broth in small amounts, continuing to whisk until smooth. Season the gravy with salt, black pepper, and 1/8 teaspoon of nutmeg.
9
Incorporate the diced onion, diced tomato, and sliced mushrooms into the gravy. Reduce the heat to low and let it simmer, stirring occasionally for about 5 to 7 minutes, or until the vegetables soften.
10
Serve the Wiener schnitzel garnished with fresh lemon wedges, or dish out the Jaeger schnitzel with a generous helping of German gravy over the top.
Nutrition Information
27.5g
Fat
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Schnitzel Royale?
Schnitzel Royale is a dish consisting of tender, thinly pounded meat that is breaded and fried to a golden brown, served in either Wiener or Jaeger style.
What are the two variations of this recipe?
The two variations are Wiener Schnitzel, served with lemon wedges, and Jaeger Schnitzel, served with a mushroom gravy.
What meat is used for Wiener Schnitzel?
Veal cutlets are the primary recommendation for the Wiener Schnitzel variation.
Can I use pork for this recipe?
Yes, pork cutlets can be substituted for veal, specifically when making the Jaeger variation.
To what thickness should the meat be pounded?
The meat should be pounded to a thickness of between 1/8 to 1/4 inch.
How do I pound the meat without making a mess?
Place each cutlet between two sheets of wax paper before pounding to maintain cleanliness and prevent the meat from tearing.
What ingredients are in the initial flour coating?
The initial coating consists of 1/4 cup of all-purpose flour mixed with 1/2 teaspoon of freshly ground black pepper.
What is in the egg mixture?
The egg mixture combines one beaten egg with 1/2 cup of buttermilk.
Should the cutlets rest after being breaded?
Yes, it is recommended to let the coated cutlets rest for 15 minutes before you begin frying them.
What type of oil is recommended for frying?
Canola oil is recommended for frying the schnitzel.
How much oil should I use for frying?
You should use enough oil to cover the bottom of the pan, which is typically between 1/2 to 1 cup depending on skillet size.
How long do the cutlets need to fry?
Fry the cutlets for 4 to 5 minutes on each side until they are golden brown and crisp.
How is the Wiener Schnitzel variation garnished?
The Wiener Schnitzel is garnished with fresh lemon wedges to add a zesty flavor.
What is the base of the Jaeger gravy?
The gravy base is a roux made from 1/4 cup of butter and 1/4 cup of all-purpose flour.
What color should the roux be for the German gravy?
The butter and flour mixture should be whisked until it turns a dark brown color.
What liquid is used to make the gravy?
The recipe calls for 1 1/2 cups of beef broth, which can be either homemade or canned.
What spice gives the German gravy its distinct flavor?
A 1/8 teaspoon of nutmeg is added to the gravy for a traditional flavor profile.
Which vegetables are added to the Jaeger gravy?
The gravy includes diced onion, a medium diced tomato, and 1 lb of sliced fresh mushrooms.
How long should the gravy simmer?
The gravy should simmer for approximately 5 to 7 minutes until the vegetables have softened.
How many servings does this recipe provide?
This recipe yields 4 servings.
How many calories are in one serving of Schnitzel Royale?
There are 550 calories per serving.
What is the fat content per serving?
Each serving contains 27.5g of fat.
How much protein is in each serving?
Each serving provides 30g of protein.
What type of breadcrumbs should be used?
The recipe specifies using fine dry breadcrumbs for the coating.
Is there any salt in the recipe?
Salt is used to taste when seasoning the German gravy.
Should the meat be trimmed before cooking?
Yes, you should start by trimming any excess fat from the veal or pork cutlets.
Can I use canned broth for the gravy?
Yes, the recipe allows for either homemade or canned beef broth.
What is the best way to add broth to the roux?
The beef broth should be added slowly in small amounts while continuing to whisk until smooth.
What category of food does this recipe fall under?
This recipe is categorized under Veal and Pork and is considered German cuisine.
What tags are associated with this dish?
Tags include schnitzel, wiener schnitzel, jaeger schnitzel, german cuisine, pork, veal, comfort food, and homemade gravy.