Schnitzel with Brandy Cream Sauce

This is the final chapter of my German cooking extravaganza (check out how we made Spätzle and Braised Red Cabbage if you missed them). Today we’re making schnitzel, but kicked it up a notch with a brandy cream sauce. Pork, chicken, or even turkey cutlets are all candidates for an excellent schnitzel. I spied some veal at our meat market and decided to go that route.

Schnitzel
4 veal chops
1 cup flour seasoned with salt & pepper
2 eggs, whisked
1-2 cups plain breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Sauce
2 tbsp butter
1/4 cup chicken stock
1 tsp Dijon mustard
1/4 cup brandy
1 cup heavy cream

Schnitzel has to be super thin so if you need to, pound your meat out to about a quarter inch thickness (I could skip this step because the veal cutlets were already super thin). Set up a breading station (the photo of which I accidently deleted before writing this):

• On one plate, mix the flour with salt and pepper
• In a shallow dish, add the whisked eggs
• On the last plate, mix the bread crumbs and spices

Dredge each cutlet in the flour, shaking off any extra. Then place into the eggs to coat and finally the breadcrumbs. Heat enough oil in a skillet so the cutlets will be mostly covered (but I don’t like completely submerging them). Add the cutlets (working in batches if you have to) and fry about four minutes a side or until they’re golden brown. I discovered that the keep warm setting on my air fryer is perfect for keeping everything warm and crispy.

For the sauce, melt the butter in a saucepan then add the stock, mustard, and brandy. Heat until it’s reduced to about half. Reduce the heat, add the cream, then simmer until you’re ready to serve.

That wraps things up. I think you can tell we had so much fun not only enjoying the meal, but sharing stories and memories. And that’s the power of food.

Eat well friends!