JAGERSCHNITZEL
After spending 6 years in Germany, I decided to finally make this meal from scratch. This really turned out to be a very tasty meal. I use the left over oil for a side order of fries while I fix the gravy. The gravy also makes an excellent dip for the shoe string fries.
Provided by Its all good
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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 bread crumbs.
- Place cutlets into oil in skillet.
- Fry until golden brown (1 or 2 minutes on each side).
- Remove the meat from the skillet and drain on paper towels.
- Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.
- Sauté bacon, onions, and mushrooms until golden brown.
- Add gravy and sauté over a low heat.
- Add thyme, paprika, parsley, pepper, and salt.
- Simmer for about 5 minutes.
- Pour gravy over Schnitzel just before serving.
Nutrition Facts : Calories 479.6, Fat 22, SaturatedFat 7.5, Cholesterol 118.9, Sodium 2957.2, Carbohydrate 43.7, Fiber 2.3, Sugar 2.2, Protein 25.9
JäGERSCHNITZEL
Jägerschnitzel is a classic German dish made with fried pork cutlet and mushroom sauce.
Provided by Hands Doing Things
Categories Main Course
Time 50m
Number Of Ingredients 22
Steps:
- Using a meat mallet, flatten the pork cutlets between two sheets of parchment paper, until they are around ½ inch (1 cm) thick.
- In a dish, combine the flour and pepper.
- In another dish, whisk together the egg and buttermilk.
- Dip the pork cutlets in the flour and pepper mixture, then dip them in the egg and buttermilk, and finally cover them with breadcrumbs.
- Leave to rest for 15 minutes on a sheet of baking paper.
- Heat a large amount of oil in a large pan over medium heat to a temperature of 338 F (170°C).
- Place the pork cutlets into the hot oil, and fry for 4 to 5 minutes per side, or until golden brown.
- Drain on paper towels.
- In a large sauté pan, melt the butter over medium-low heat.
- Add the flour, stirring constantly until the mixture resembles a paste and turns dark brown.
- Slowly add broth in small amounts, stirring constantly to prevent any lumps. Add salt, pepper, nutmeg, onion, parsley, bacon, tomato and mushrooms, then reduce heat to low.
- Simmer, stirring occasionally, for 5 to 10 minutes or until the vegetables are tender.
- Place the schnitzel on a plate and pour over the mushroom sauce, or onto the side. Sprinkle with chopped parsley.
- French fries, croquettes or even mashed potatoes go perfectly with jägerschnitzel.
Nutrition Facts : Calories 901 kcal, Carbohydrate 81 g, Protein 51 g, Fat 41 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 200 mg, Sodium 1204 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
JAEGER SCHNITZEL
Steps:
- Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
- In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
- Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
- In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
- To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
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
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
JAEGER SCHNITZEL
This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.
Provided by Helene Rose-Carson
Categories World Cuisine Recipes European German
Time 2h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 53.5 g, Cholesterol 168.7 mg, Fat 9.1 g, Fiber 3.2 g, Protein 38.6 g, SaturatedFat 2.8 g, Sodium 828 mg, Sugar 2.8 g
JAEGER SCHNITZEL
-Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 503 calories, Fat 32g fat (18g saturated fat), Cholesterol 225mg cholesterol, Sodium 1356mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
GERMAN JAEGER SCHNITZEL
German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.
Provided by Mommy Diva
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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).
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- 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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