This morning I will be presenting these comfort foods on CBC's Weekend Morning Show with host Terry MacLeod. These dishes are so easy to prepare. I used Halal Veal from Millad's Supermarket on Notre Dame in Winnipeg. The calf is raised free and naturally and without cruelty.
The Sp�tzle is available from Nature's Farm at today's St. Norbert's Farmer's Market at the Eagle's Club from 10 - 1. Preparing it couldn't be easier. I simply saut�ed it in brown butter with nutmeg.
Enjoy!
Jaeger Schnitzel with Sp�tzle
Veal cutlet, pounded thin and floured both sides (Local Halal Veal is available at Millad�s Supermarket on Notre Dame) Optional method: Slice veal into strips, toss with a bit of seasoned flour, and then brown, remove from pan instead of larger pieces of meat.
1/2 cup mushrooms, sliced (or more if desired)
1 tsp. garlic and fresh parsley, chopped
2 tbsp. onion (or shallots), finely chopped
1 finely diced carrot
� cup white wine (some people use apple juice)
� cup cream
� cup +/- veal or beef stock (optional if prefer more cream)
Salt and Pepper, to taste
Optional: smoked hot or sweet paprika
Cooking Directions
Pan with oil/ butter, mix hot, saut� veal cutlet on both sides until lightly browned. Take cutlet out of pan, keep to side. Add mushrooms, garlic, onions and parsley, and saut� until partially cooked. Add wine, de-glaze pan, then and cream. Put cutlet back in pan and let simmer in sauce for one minute to two minutes.
Serve with Sp�tzle from Nature�s Farm that has been saut�ed in brown butter with nutmeg, as follows:
1 pkg Sp�tzle from Nature�s Farm (available at St. Norbert�s Farmer�s Market on Saturday at the Eagle�s Club)
1/3 -1/2 cup Notre Dame Butter
Healthy grating of nutmeg or good pinch ground nutmeg
Salt and pepper, to taste
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