JAGERSCHNITZEL (HUNTER'S SCHNITZEL)
Make and share this Jagerschnitzel (Hunter's Schnitzel) recipe from Food.com.
Provided by GinnyP
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Pound the cutlets and rub in the salt and pepper.
- Let stand for about 10 minutes.
- Dip cutlets into the beaten egg and then, crumbs.
- Brown in a small amount of oil over low heat for about 10 minutes on each side.
- While meat is browning, saute' the bacon and onions until golden brown.
- Add the tomato paste and mushrooms and saute' over a low heat.
- Add the wine, water, and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream.
- Pour over the schnitzel.
JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)
Steps:
- Preheat oven to 350 degrees F.
- Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
- In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
- Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.
JAGERSCHNITZEL
Jagerschnitzel, or Hunter's Schnitzel, is as close to German comfort food as it gets. Pork cutlets served with a rich, creamy mushroom gravy, this recipe is as delicious as it is simple!
Provided by Ninjafluff
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan over medium-high heat.
- Season pork chops with salt and pepper, to taste.
- Dredge pork chops in flour, fry until golden brown.
- Remove pork chops, keep warm.
- After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
- Add bacon to the pan, cook for 3-4 minutes.
- Add onion to pan, cook until translucent.
- Add mushrooms (including water), cook for 5 minutes, stirring often.
- Dissolve bullion cube in water, then add to pan.
- Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
- Combine cornstarch and sour cream, add to pan and mix well.
- Heat gravy until warm, but do not boil.
- Spoon gravy over pork chops, serve immediately.
JAGERSCHNITZEL
This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
Provided by DSPIRAL73
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g
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- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
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