How to make it

  • In a large skillet, sauté the mushrooms in butter. Remove from pan and reserve.
  • Sauté cutlets briefly. Remove from pan and reserve.
  • Add flour and stir until just fragrant.
  • Add stock and wine, stirring until smooth and slightly thickened.
  • Return mushrooms and veal to pan.
  • Heat through and serve.

Reviews & Comments 2

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  • carmenperez 10 years ago
    Hi again
    Was this review helpful? Yes Flag
    " It was excellent "
    tpatti ate it and said...
    The part of Germany we lived in always included sour cream. We just love Jaegerschnitzel! We found each region made it a little differently. My mouth is watering just thinking about this. MMmmm. Thanks for posting.
    Was this review helpful? Yes Flag

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