Hunter's Schnitzel (Jagerschnitzel)
Hunter's Schnitzel (Jagerschnitzel)2 Tbs (30 ml) lard or butter
1 onion, finely chopped
8 oz (225 g) sliced mushrooms
1 1/2 cups (375 ml) beef stock
1 tablespoon cornstarch mixed with
1/2 cup sour cream
1 recipe Wiener Schnitzel (see above)
Heat the lard in a skillet over moderate heat and saute the onion and mushrooms until lightly browned. Add the stock and simmer for 15 minutes. Remove from the heat and stir in the sour cream mixture. Spoon over the Wiener Schnitzels and serve immediately.
Almond Schnitzel (Mandelschnitzel) - Substitute pulverized blanched almonds for the bread crumbs in the recipe for Wiener Schnitzel above. Alternately, top the Wiener Schnitzels with slivered almonds that have been sauteed in a little butter.
Cream Schnitzel (Rahmschnitzel) - After cooking the Wiener Schnitzels according to the recipe above, deglaze the pan with 1/2 cup (125 ml) water. Mix together 1/2 cup (125 ml) sour cream and 1 tablespoon (15 ml) all-purpose flour and stir this into the water. Return the Schnitzels to the sauce and simmer covered - do not boil - for 5 to 10 minutes.
Paprika Schnitzel - Cook cream Schnitzel (above) but season the meat with paprika before frying and add 1 or 2 teaspoons (5-10 ml) paprika to the sauce. Thank for your recipe!
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