John Ernst Cafe's Jäger Schnitzel
3 pounds premium veal tenderloin
Salt
Paprika
Flour
3 ounces clarified butter
Mushroom Sauce (see recipe below)
Chopped fresh parsley
Slice the veal into 12 slice (about 1/4 pound each). Pound flat with the side of a cleaver. Sprinkle each cutlet with salt and paprika and dredge in flour.
Preheat oven to 200 degrees.
Sauté the cutlets in the clarified butter until cooked through and golden brown, about 2 to 3 minutes on each side, over medium high heat. Do not overcook. Hold the sautéed cutlets in preheated oven until all are sautéed.
Place 2 cutlets on each plate and pour 1/2 cup Mushroom Sauce over each serving. Sprinkle with chopped parsley and serve with spätzle.
Note: When browning the veal cutlets, it is important that the pan be hot before the veal goes in, but not so hot that it burns the butter.
Mushroom Sauce
1/2 to 3/4 cup finely minced shallots
2 ounces clarified butter
1/3 cup all-purpose flour
1 1/2 tablespoons tomato purée
3 1/2 cups veal stock (see recipe below)
1 pound mushrooms, cleaned and halved
1 cup Chablis
1/2 teaspoon salt
Sauté the shallots in the butter in a 4-quart saucepan until translucent. Add the flour, stirring constantly with a whisk. Cook 4 to 5 minutes, but don't brown. Add the tomato purée and whisk to combine. Slowly add 1 3/4 cups veal stock and whisk to combine. Add the remaining stock and stir to blend. Bring to a boil and reduce heat to simmer. Add the mushrooms, Chablis and salt. Simmer 5 to 10 minutes and serve immediately.
Veal Stock
2 to 2 1/2 pounds veal bones, cracked
1/2 gallon plus 1/2 cup water
1 large onion, quartered, skin on
1 medium-size carrot, coarsely chopped
1 medium-size parsnip, coarsely chopped, with about 1/4 cup stems and leaves
1 to 2 ribs celery, coarsely chopped
1 tomato, coarsely chopped
1 tablespoon beef bouillon granules
1/4 teaspoon whole black peppercorns
Preheat oven to 450 degrees. Place the bones in a roasting pan and brown in preheated oven for 30 minutes or until nut brown.
Add 1/2 cup water to the pan while hot and scrape the crusty bits from the pan bottom. Pour the bones and drippings into a stockpot. Add the 1/2 gallon of water and remaining ingredients. Bring to a boil, reduce heat, and simmer 5 hours uncovered.
Strain the stock through a fine-mesh sieve lined with damp white cotton cloth or a coffee filter. Allow to cool to room temperature. Refrigerate overnight. When cold, remove the solidified fat from the top of the stock. Bring the stock to a boil, reduce heat and simmer 1 hour before using.
Salt
Paprika
Flour
3 ounces clarified butter
Mushroom Sauce (see recipe below)
Chopped fresh parsley
Slice the veal into 12 slice (about 1/4 pound each). Pound flat with the side of a cleaver. Sprinkle each cutlet with salt and paprika and dredge in flour.
Preheat oven to 200 degrees.
Sauté the cutlets in the clarified butter until cooked through and golden brown, about 2 to 3 minutes on each side, over medium high heat. Do not overcook. Hold the sautéed cutlets in preheated oven until all are sautéed.
Place 2 cutlets on each plate and pour 1/2 cup Mushroom Sauce over each serving. Sprinkle with chopped parsley and serve with spätzle.
Note: When browning the veal cutlets, it is important that the pan be hot before the veal goes in, but not so hot that it burns the butter.
Mushroom Sauce
1/2 to 3/4 cup finely minced shallots
2 ounces clarified butter
1/3 cup all-purpose flour
1 1/2 tablespoons tomato purée
3 1/2 cups veal stock (see recipe below)
1 pound mushrooms, cleaned and halved
1 cup Chablis
1/2 teaspoon salt
Sauté the shallots in the butter in a 4-quart saucepan until translucent. Add the flour, stirring constantly with a whisk. Cook 4 to 5 minutes, but don't brown. Add the tomato purée and whisk to combine. Slowly add 1 3/4 cups veal stock and whisk to combine. Add the remaining stock and stir to blend. Bring to a boil and reduce heat to simmer. Add the mushrooms, Chablis and salt. Simmer 5 to 10 minutes and serve immediately.
Veal Stock
2 to 2 1/2 pounds veal bones, cracked
1/2 gallon plus 1/2 cup water
1 large onion, quartered, skin on
1 medium-size carrot, coarsely chopped
1 medium-size parsnip, coarsely chopped, with about 1/4 cup stems and leaves
1 to 2 ribs celery, coarsely chopped
1 tomato, coarsely chopped
1 tablespoon beef bouillon granules
1/4 teaspoon whole black peppercorns
Preheat oven to 450 degrees. Place the bones in a roasting pan and brown in preheated oven for 30 minutes or until nut brown.
Add 1/2 cup water to the pan while hot and scrape the crusty bits from the pan bottom. Pour the bones and drippings into a stockpot. Add the 1/2 gallon of water and remaining ingredients. Bring to a boil, reduce heat, and simmer 5 hours uncovered.
Strain the stock through a fine-mesh sieve lined with damp white cotton cloth or a coffee filter. Allow to cool to room temperature. Refrigerate overnight. When cold, remove the solidified fat from the top of the stock. Bring the stock to a boil, reduce heat and simmer 1 hour before using.
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