Cousin Bernadine’s Hager Schnitzel Recipe

Hager Schnitzel Recipe

Hager Schnitzel

Creator: Bernadine (Schmidt) Messner

Circa: 1950


  • 1 lb. ½ inch thick beef or pork cutlets (buy tenderized or place between 2 wax papers and flatten)
  • 2 eggs
  • ½ cup water
  • 1 tsp. salt
  • ¾ tsp. pepper
  • 1 ½ cup crumbs
  • ¾ cup flour
  • ¾ cup butter or margarine

Directions: Dredge the cutlets in flour. Mix the 2 eggs and ½ cup water and beat with the salt and pepper. Dip the cutlets into the egg mixture and roll in the crumbs. (For the crumbs, I use stove top dressing ground finely in my food processor.) Melt the butter or margarine in a large heavy skillet on medium heat for 2 or 3 minutes according to your thickness (per side).

Suggested sides: Spaetzle, sauerkraut with caraway seeds, buttered sweet corn, applesauce, or baked beans.

Bernadine: “You may substitute my schnitzel with chicken, veal, or turkey.”

This recipe by our cousin, Bernadine (Schmidt) Messner, is going into the Schmidt Family Reunion CookbookAdd your best Schmidt family recipes to the cookbook by submitting them here!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.