JAGER SCHNITZEL (HUNTER'S SCHNITZEL)
Schnitzel in German means "little cut" of meat and, without a prefix, refers to veal. For this recipe pork tenderloin or thin slices of chicken may also be used.
With a meat mallet or the flat side of a French knife, pound veal cutlets or pork tenderloin pieces or chicken breast pieces very thin (veal scaloppini will already probably be cut into very thin pieces).
In a medium heavy skillet, melt 2 tablespoons butter over moderate heat. Add veal or pork or chicken pieces and brown meat, both sides, turning once. Remove meat/chicken from skillet and set aside.
Add remaining 1 tablespoon butter and vegetables to skillet. Reduce heat to low, cover, and cook vegetables for 8 to 10 minutes or until vegetables are just tender.
Blend in flour and season with salt and pepper to taste. Add wine and water, blending well; cook, stirring frequently, until sauce is bubbly hot and slightly thickened. Return meat to skillet. Cover and simmer until meat is fork tender, about 15 to 20 minutes. Vegetables should not be mushy.
To serve, arrange a veal or pork or chicken piece on each dinner plate. Spoon sauce over each serving,, dividing evenly. Garnish each with a sprinkle of minced parsley.