Jagerschnitzel With Bacon Mushroom Gravy Jager Hunter Food

JäGERSCHNITZEL

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.

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY

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.