Jägerschnitzel Food

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 - GERMAN PORK CUTLETS

Steps:

• Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
• In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
• Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
• Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.

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.

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.

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

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 the bread crumbs that have been combined with the flour.
• Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
• Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
• Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream; pour gravy over Schnitzel just before serving.