Jäeger Schnitzel And Mushroom Sauce Food

JäGERSCHNITZEL (GERMAN HUNTER SCHNITZEL)

Steps:

• For the schnitzel, grab three large plates with high sides. Put flour on the first plate, the cracked and whisked eggs on the second, and breadcrumbs on the third.
• Trim any excess fat on the pork chops if desired. Then place one piece of pork chop between two pieces of cling wrap - you can also use a freezer bag - and pound it with the smooth side of a meat hammer until it's very thin. A small chop can become quite large when pounded thin - but be careful not to break through/create holes in the meat.
• Remove the cling wrap and add salt and pepper to both sides of the meat, then set this piece aside. Pound and season the rest of the pork.
• To coat the meat, take one piece and place it onto the plate with flour. Press down gently so the underside is coated in flour, then flip the meat and do the same with the other side. Lift the meat and place it flat into the egg plate. Again, press gently into the egg, lift, flip, and coat the other side. Lift the meat and allow any excess egg to drip off back onto the plate. Now, place the meat flat into the breadcrumbs. Press down lightly and make sure the whole side is covered in breadcrumbs, then flip the meat and coat the other side. Put this coated meat on a clean, dry plate and repeat the steps for the rest of the meat.
• On the stove, heat the oil, lard, or shortening in a large frying pan. Once the oil is hot (place a wooden spoon in the hot grease - if bubbles form, it's hot enough) place one piece of meat into the pan. Depending on the size of the frying pan, you may have to cook the schnitzel one or two at a time. Fry the meat on medium heat for around 3-4 minutes until golden brown, then flip the schnitzel carefully in the pan to brown the other side for 3-4 minutes. Be careful not to break or damage the delicate breadcrumb outer coating. Transfer the cooked Schnitzel to a plate and fry the rest of the breaded pork chops.
• To make the sauce, first, clean the mushrooms with a paper towel - don't clean them under running water unless they are very dirty since they'll soak up the water and might lose some of their taste.
• Cut the mushrooms into slices. Also, peel and finely chop the onion.
• Heat the oil in a medium-large frying pan. Add the onions and sauté them on medium heat until translucent. Now add the mushrooms and fry them on medium heat until they lose some of their water content and appear browned and cooked. Stir regularly.
• To thicken the sauce, you can either push the contents of the pan to one side now, melt the butter, then add the flour and mix until lump-free. Alternatively to thicken you can also just add some cornstarch later - your choice.
• Now slowly add the broth, the whipping cream, and the thyme (alternatively Italian spice) and give everything a good stir. Let it simmer on medium-low heat until the sauce has reached your desired consistency. If you haven't added the flour and butter earlier and want your sauce to thicken more, dissolve approximately one tablespoon of cornstarch in a little bit of cold water and add it to the pan. Stir well and bring the sauce back to a simmer to allow the cornstarch to activate and thicken the sauce. Add salt and pepper to taste.
• Remove the pan with the sauce from heat and serve immediately with the Schnitzel and french fries, fried potatoes, or similar. Whether you pour the sauce on top of the Schnitzel, place the schnitzel on top of the sauce or eat it on the side is completely up to you (but it's been a long-debated topic).

JäEGER SCHNITZEL AND MUSHROOM SAUCE

Steps:

• Make the white wine mushroom sauce and keep it warm while you prepare the pork.
• Set a wire cooling rack over a baking sheet and reserve
• Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness. Season with salt/pepper.
• Combine the flour in one dish
• Break the eggs into another dish and lightly whip them with a fork.
• Add the Panko bread crumbs to another dish
• Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs. Press down gently so the bread crumbs adhere.
• Place the pork cutlets on the wire rack and let rest for 5 minutes.
• Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
• When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes. Do not crowd the pan, cook in batches adding additional oil as needed.
• As each batch is cooked transfer to the wire rack to drain.

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.