Jgerschnitzel Pork Or Veal Cutlets In Mushroom Gravy Recipes

Steps:

• Heat oil in a large skillet over medium high heat.
• Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
• Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
• Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
• Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream; pour gravy over Schnitzel just before serving.

Steps:

• Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes.
• Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy.
• To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied.
• Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
• Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
• Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.