Authentic German Schnitzel And Jaege Food

THE BEST JAGERSCHNITZEL SAUCE (JäGERSCHNITZELSOSSE) MADE JUST LIKE OMA

Steps:

• Follow the full directions in the recipe to make the sauce

GERMAN JAEGER SCHNITZEL

Steps:

• Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
• Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
• Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
• Add the meat broth and cream.
• Heat the sauce through, but do not boil.
• Add the parsley and serve over spaetzel (or potatoes if preferred).

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.