German Jaeger Schnitzel Food

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

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.

JäGERSCHNITZEL

Steps:

• Pound pork loin to about 1/4 to 1/8 inch thick - but not paper thin - between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
• Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
• Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

WIENER SCHNITZEL

Steps:

• Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

JAEGER SCHNITZEL

Steps:

• Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm. , Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin.

JAEGER SCHNITZEL

Steps:

• Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
• In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
• Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
• Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.

JAEGER SCHNITZEL

Steps:

• Wipe mushrooms clean and slice them. Set aside.
• Slice bacon into 1 inch pieces. Start bacon cooking in a large heavy skillet over medium-medium high heat.
• Place chops between two sheets of wax paper and pound with a kitchen mallot to thin them slightly. In a separate skillet heat 3 Tablespoons olive oil over medium to medium high heat. Dredge cutlets in flour seasoned to taste with kosher salt and black pepper. When the olive oil is hot place cutlets in pan and cook, turning once until cooked through (no longer pink in center). Place cooked pork chops on serving platter, cover with foil to keep warm, and set aside.
• When bacon is crisp tilt pan slightly and spoon out most of the grease, leaving about 1 Tablespoon in the pan. Add shallots, capers, and mushrooms and cook for about 2-3 minutes. Pour a small amount of wine, about 1/4 cup, into pan while scraping the bottom of the pan with a wooden spoon to loosen browned bits. Use your judgement and add a little more wine to further deglaze the pan, if needed. Stirring constantly, slowly pour cream into pan, about 1/2 cup. Let the sauce simmer and thicken. Test to see if the sauce is done by dipping the back of a metal spoon into the sauce and, with your finger, wipe a line through the sauce on the back of the spoon. If the sauce holds the line it is done. Pour sauce over pork,season with black pepper and serve. This Dish is traditionally served with spaetzle.

WIENER OR JAEGER SCHNITZEL

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.

JAEGER SCHNITZEL (SPAETZLE SAUCE)

Steps:

• Melt butter.
• Saute shallots until clear.
• Toss in mushrooms until mushrooms are sautéed.
• Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps.
• Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.

JAEGER SCHNITZEL

Steps:

• Pound out cubed pork, and cut in half.
• Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
• Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
• Serve pork over noodles and smother with gravy.