Recipe courtesy of Wolfgang Puck

Jaeger Schnitzel

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe


20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch

Salt and pepper

Flour, for dredging

3 ounces olive oil

1/2 cup chopped onion

1/4 cup chopped carrot

1/4 cup chopped celery

Bouquet garni (thyme, bay leaf, parsley)

2 cups red wine

1 cup veal stock

1 ounce butter

2 ounces thick cut bacon, diced

6 ounces pearl onions, boiled

2 cups wild mushrooms

2 tablespoons minced parsley leaves

Noodles or mashed potatoes, as an accompaniment


  1. Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
  2. In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
  3. Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
  4. In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
  5. To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Homemade Schnitzel

Pork Schnitzel with Chanterelle Mushrooms

Pork Schnitzel with Chanterelle Mushrooms

Round 2 Recipe-Bacon and Mushroom Quiche

New York Strip Steak with Sauce Robert over Baby Potatoes

Grilled Portobello "Benedict"

Sourdough, Wild Mushroom, and Bacon Dressing

Fireside Hot Dogs with Spicy Chips