Wiener Schnitzel with Mushroom Sauce, my vacation inspired Bavarian recipe! Great crisp cutlets in a creamy mushroom sauce.
Going on vacation is always marvelous for exploring some new sites, relaxing, and of course indulging in some new culinary delights. My husband and I just got back from a lovely “Road Trip” vacation. We both really enjoy travelling scenic roads with no set destination in mind. The only thing on our agenda was a stop in Kelowna to visit friends and a stop in Abbotsford to visit family. Next up we meandered down the Washington West Coast, taking in the gorgeous sites of the Pacific Ocean and enjoying some terrific Pacific seafood. Continuing on our tour we headed inland and came upon the quaint Bavarian themed town of Leavenworth, Washington. I don’t think I’ve ever seen so many flowers decorate a downtown. After exploring the cute little shops it was time to refuel with some Bavarian food. We had a delicious dinner of Schnitzel (veal), German potato salad and cucumber salad. When we got home I set out to re-create the Wiener Schnitzel with Mushroom Sauce.
This is a very simple recipe that is quick and easy to prepare. I bought veal chops and pounded them down myself, sometimes the grocery stores pound them too thin for my liking. Traditional Schnitzel recipes can be a bit bland so I flavoured it up by adding a sprig of fresh rosemary while pan-frying. Wow, that really added some nice flavour! I also added German beer to the egg dip, which was great because you only use 2 tablespoons and get to drink the rest while making dinner. Can’t beat left over booze! To accompany my schnitzel, I made some German potato salad (coming to the blog soon) and a creamy cucumber salad. Mmh, lecker!
Pound veal to 1/4 to 1/2 inch thickness, or buy them already pounded down. Don’t you like my ancient meat pounder!
Pan fry until golden brown in oil with a sprig of rosemary and a bit of butter. Back in the day, pan frying was always done with lard. My Grandma, my Mom and pretty much every farmhouse I knew had a can of lard in the cupboard with a scoop in it, ready to laddle some home rendered lard into the frying pan.
Wiener Schnitzel with Mushroom Sauce
Great crisp cutlets in a creamy mushroom sauce.Print Rate
- 4 veal cutlets pound down to 1/4 - 1/2 inch thick.
- 1 cup all purpose flour
- 1 cup bread crumbs
- 2 eggs
- 2 tbsp German beer of course any beer will do
- 4 tbsp vegetable oil for frying
- 2-3 tbsp butter
- salt and pepper
- 1-2 sprigs fresh rosemary
- 2 cups fresh sliced mushrooms
- 3 tbsp cognac
- 1 cup heavy cream
- Pound veal to 1/4 to 1/2 thick. Season with salt and pepper.
- Set up breading station with shallow dishes. One with flour, one with breadcrumbs, and one with eggs and beer mixed.
- Heat oil in large heavy frying pan.
- Dredge cutlets into flour. Next dip cutlets into egg mixture, then dredge cutlets into bread crumbs. Be sure to get a good coating of breadcrumbs.
- Once oil is heated, place cutlets into heavy frying pan.
- Add sprig of rosemary and butter. Fry on medium/high heat until done (160 degrees) and golden brown.
- Transfer to pan and keep warm while you make the sauce.
- Remove rosemary sprig!
- In the same frying pan add sliced mushrooms and cook until browned. Add more butter if needed.
- Add about 3 tablespoons of cognac, scrap bottom of pan to get all those tasty bits stirred in.
- Stir in 1 cup heavy cream and cook until sauce thickens.
- Season with salt and pepper.
- Serve over Schnitzel.
Enjoy these other great dinner recipes – Pork Chops with Brandy Mushroom Sauce and simple Panko Crusted Pork Chops