German-Style Schnitzel

A house favorite at the Vintage Restaurant, our German-Style Schnitzel is delicious topped with either our Sour Cream and Dill Sauce or the Jaeger Sauce. 

German-Style Schnitzel:
6 pork cutlets, tenderized or lightly pounded to 1/4-inch thickness
1/2 cup all-purpose flour
1 teaspoon seasoned salt 
2 pinches pepper or season to taste 
1/2 cup milk
2 eggs
1 cup dry breadcrumbs
6 tablespoons. vegetable oil for frying

Method:
-Mix together flour and seasoned salt and pepper in shallow bowl.
-In another bowl, mix together the eggs and the milk.
-Place breadcrumbs on large plate.
-Bread the cutlets by dredging them in the flour, dipping them into the milk mixture, then
coating with the breadcrumbs. Repeat for the other cutlets.
-Fry the cutlets in the oil over high heat about 4 minutes per side or until the juice runs
clear.
-Keep Schnitzel warm while preparing the sauce.

Sour Cream and Dill Sauce:
1/2 cup sour cream
3 tablespoons all-purpose flour
1/2 cup water
1 teaspoon chicken base
1/2 teaspoon dill weed
1 pinch white pepper
2 pinches salt

Method:
-Blend sour cream and flour in mixer until smooth.
-Simmer water and chicken base in pot. Do not bring to a boil. Add white pepper.
-Add sour cream mixture to water. While stirring constantly, heat until mixture thickens.
(About 150 degrees)
-Remove from heat and stir in dill weed.

Makes six 2-ounce servings.

Jaeger Sauce:

Roux:
2 1/2 tablespoons all-purpose flour
2 1/2 tablespoons margarine

Method:
Place both ingredients in skillet on low heat. Stir thoroughly until golden brown in color.

Sauce:
1 1/4 cups beef stock
2 tablespoons beef base
2 tablespoons Hermannsberger red wine
2 tablespoons diced white onions
2/3 cup sliced mushrooms (sauteed in pan with a little butter)
2 tablespoons real bacon bits

Method:
-In a stock pot add beef stock and beef base. Bring to boil.
-Add wine and return to boil.
-Add roux to thicken and return to boil.
-Add onions and sauteed mushrooms. Stir thoroughly.
-Add bacon bits.
-Cook till thick and season with garlic, salt and white pepper.

Makes six 2-ounce servings.