Jaeger Schnitzel

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Wolfgang Puck


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20 ounces boneless beef, veal, or venison leg, tri-tip, or shoulder, cut into 1/2-inch-thick slices

salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons olive oil

1/2 cup chopped onion

1/4 cup chopped carrot

1/4 cup chopped celery

Bouquet garni of thyme, bay leaf, and parsley (see "Cooking Tips")

2 cups red wine

1 cup Veal Stock (see "Soups & Stocks")

2 tablespoons unsalted butter

2 ounces thick-cut bacon, diced

6 ounces pearl onions, boiled

2 cups wild mushrooms, cleaned, trimmed, and cut into thick slices if large

2 tablespoons minced fresh parsley leaves

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