JäGERSCHNITZEL
The classic German Jägerschnitzel combines tender, crispy-fried breaded pork cutlets served with a deliciously rich bacon mushroom gravy! This is truly a hearty pork entree that the whole family will love any day of the week!
Provided by Angela
Categories Dinner Recipes Entrees Main Course Pork Dishes
Time 35m
Number Of Ingredients 16
Steps:
- Fry the chopped bacon over medium-high heat until browning and the fat has been rendered.
- Add 2 tablespoons of butter and melt with the bacon.
- Add the diced onion and sliced mushrooms, saute for about 5 minutes or until the mushrooms are tender and the onion is translucent.
- Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
- Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes.
- The gravy should thicken while simmering. If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.
- Using three shallow dishes, make a dredging station. Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third.
- Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour before moving to the next step.
- Coat the flour-coated pork thoroughly with the beaten egg. Allow excess egg to drain off pork before moving to the next step.
- Bread the egg-coated pork with the plain breadcrumbs. Press the breadcrumb into the pork gently, patting it onto the sides and all surfaces as needed.
- Pan-fry the breaded pork in a deep skillet or frying pan over medium-high heat. Use enough oil so that the heated oil comes up a bit over halfway on the sides of the pork cuts. Cook for approximately 3 minutes per side.
- Transfer the fried schnitzels to a paper towel-lined plate when done and repeat for each pork chop or pork steak. Schnitzels can be kept in a warmed oven while the remaining pork is fried.
- Heat the gravy if needed before serving, then serve each schnitzel with a generous amount of gravy for a wonderful jagerschnitzel dinner.
Nutrition Facts : Calories 736 kcal, Carbohydrate 34 g, Protein 39 g, Fat 50 g, SaturatedFat 31 g, Cholesterol 187 mg, Sodium 1098 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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
Make and share this Jagerschnitzel With Bacon Mushroom Gravy recipe from Food.com.
Provided by cookiedog
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 969.9, Fat 59.8, SaturatedFat 22.1, Cholesterol 213.1, Sodium 2943.4, Carbohydrate 49.6, Fiber 3.1, Sugar 3.4, Protein 52.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love