'Eat and Greet': Jaeger Schnitzel With Spaetzle

May 31, 2006— -- On this week's "Eat and Greet," ABCNews' Katrina Szish went inside the kitchen of Upper East Side's Heidelberg Restaurant to bring you executive chef Dieter Weber's German recipe for Jaeger Schnitzel.

Jaeger Schnitzel With Spaetzle
Serving size: 2-3 portions

Jaeger Schnitzel is a veal cutlet with a mushroom cream sauce, and Spaetzle is a homemade egg noodle.

Spaetzle:

Directions

Beat well until batter shows air bubble. Pour batter into spaetzle maker over simmering water. Let spaetzle rise to top, drain well, and rinse with cold water.

Jaeger Schnitzel

Makes 1 Portion

Directions

Pan with oil/ butter, mix hot, saute veal cutlet on both sides until lightly browned. Take cutlet out of pan, keep to side. Add mushrooms, garlic, onions and parsley, and saute until partially cooked. Add shot of wine, de-glaze pan, then add gravy and shot of cream. Put cutlet back in pan and let simmer in sauce for one minute to two minutes.