NATURSCHNITZEL (for four)
6 veal cutlets, pounded
½ to 1 cup flour
4 to 5 tablespoons butter, lard or vegetable oil, plus 2 additional tablespoons butter
½ cup beef or veal stock
dash of lemon juice
1.Pound cutlets to ¼ inch thick and sprinkle with salt. Spread flour out onto a plate and dredge one side of each cutlet in flour.
2. Heat 4 to 5 tablespoons fat in a large skillet. Brown first the unfloured side of each cutlet, turn after a few minutes and brown the floured side. As the cutlets are browned, place them on a platter in a slow (250* to 275*) oven to keep them warm.
3. Stir 2 tablespoons butter into the skillet in which the veal cutlets were fried. When it begins to bubble up, pour in the stock and, as it simmers, scrape the coagulated pan juices into the sauce with a wooden spoon. Flavor the sauce with salt, pepper and a dash of lemon juice. Bring the sauce to a boil and pour it over the fried cutlets.
For JAGERSCHNITZEL (hunter’s schnitzel), cut the schnitzels in half after they have been pounded thin. Sprinkle with salt and pepper., flour on one side only and saute in hot butter or bacon fat as described above until both sides of the cutlet piece are golden brown, turning once, 3 minuted total. Remove meat and add 1 small carrot, peeled and chopped, half a small yellow onion, peeled and chopped, 1 stalk chopped celery, 8 ounces soaked, dried mushrooms, chopped and some minced parsley to fat. Add a tablespoon of butter and saute vegetables until they are soft and begin to turn golden, about 5 minutes. Add another tablespoon of butter ad, when it bubbles, stir in a tablespoon of flour. Stir flour through and saute about 5 minutes. Pour 1 cup white wine or water into the pan and stir to combine. Return veal to skillet, cover and simmer slowly another 5 minutes, or until the veal warms up. Season to taste with salt and pepper. Place schnitzels on a serving platter, top with vegetables and serve.
adapted from Mimi Sheraton, The German Cookbook