This week’s Sunday Supper theme is Retro Recipes. I was reminded a couple weeks ago about one of my favorite restaurants when I made some German Lentil Soup from Portland Oregon’s Der Rheinlander. The soup was great, but it was missing something. Something I loved to eat as a child – Jägerschnitzel. It was one of the few ways I would eat mushrooms, the other being on supreme pizza.
Jägerschnitzel is basically a bacon mushroom cream sauce on a wiener-schnitzel I had the recipe for Der Rheinlander’s basic schnitzel. All I needed was some inspiration for a mushroom cream sauce. I found a few on the web, but had an amazing mushroom cream sauce I’ve made many times before. Add some bacon and onions and I would be whisked back to the early 1980s eating a Jägerschnitzel in Portland.
I may have the oldest of the retro recipes in this week’s Sunday Supper event. Both the Austrians and Italians claim to have invented the wiener-schnitzel. The Italians claim the dish was made in 1134 at a banquet for the canon of Milan’s St. Ambrogio Cathedral.
Now that’s retro.
4 veal scallopini, pounded thin
2 whole eggs, beaten
1 teaspoon milk
1 lemon, juice
1 1/2 cups bread crumbs
1/4 cup canola oil
2 tablespoons butter
flour, to coat
salt and pepper to taste
1 lemon cut into wedges
Mushroom Cream Sauce
1/2 cup heavy cream
1 cup cremini mushrooms, diced and quartered
1 tablespoon cream sherry
1 slice bacon, small diced
1/2 onion, diced
1 shallot, diced
1/2 teaspoon dried thyme
2 tablespoons butter
small bunch parsley
For the schnitzel, wrap veal cutlets in cellophane and pound with a mallet. Heat a saute pan on medium-high heat with oil and butter
Rub some lemon juice over the veal and then dredge the veal in flour. A simple way to do this is to use a gallon ziplock bag and place about a 1/2 cup flour in the bag and shake the bag to coat the veal. Remove veal from bag and now with the egg and milk mixed together in small bowl, coat the flour dredged veal in the egg and shake so it is not dripping egg and coat with bread crumbs.
Add the bread crumb coated veal to the saute pan and cook on each side until the bread crumbs are nicely browned, not burned, about 3-4 minutes each side. Remove the cooked veal from the saute pan and place on a plate.
Now to make the sauce, add the bacon and cook for about 2-3 minutes. Add the mushrooms, onions, shallot, and thyme and cook for about 2 minutes then deglaze the pan with the cream sherry. Once the sherry has cooked off, about 1 minute, add the heavy cream and butter. Add the parsley and reduce heat to a simmer and place the cooked breaded veal back in the pan.
After letting flavors combine for a couple minutes, serve with spätzle and some vegetables.