Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, jager-schnitzel. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jager-Schnitzel is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Jager-Schnitzel is something that I’ve loved my whole life.
In a shallow dish, mix together the bread crumbs and flour. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat.
To get started with this recipe, we have to first prepare a few components. You can cook jager-schnitzel using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Jager-Schnitzel:
- Take 4 boneless thin pork chops
- Take Dash salt and pepper
- Prepare 1/2 cup flour
- Make ready 1 Tsp. paprika
- Prepare 1 large egg, lightly beaten
- Take 2 Tbs. water
- Take 3/4 cup plain breadcrumbs
- Take Dash salt and pepper
- Take 1/8 cup fresh rosemary, very finely chopped
- Prepare 1/2 cup vegetable oil for frying (or more)
- Take 1 lemon, sliced for garnish
- Make ready 4 sprigs parsley for garnish
Whether you write this Jagerschnitzel or the proper German way, Jägerschnitzel or Jaegerschnitzel, it's that heavenly combination of a rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel (cutlets). A traditional German meal that's PERFECT anytime. Then again, traditional and authentic in a German sense means that there are all sorts of variations. This German jaegerschnitzel, or hunter's cutlets, recipe is a crispy breaded and pan-fried meat cutlet served with a creamy mushroom sauce.
Instructions to make Jager-Schnitzel:
- Trim the chops of any fat. Place one chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with the flat side of a meat tenderizer (mallet).
- [A rolling pin or even a wine bottle can produce the same results] Repeat with the other chops and plate them all. Season them lightly with salt and pepper.
- Place the flour in a dish and mix in the paprika. In a shallow bowl, mix in water to the beaten egg. In the third dish, add your breadcrumbs, seasonings, and chopped rosemary.
- Dip one cutlet into the flour mixture and coat both sides and edges. Now dip in the egg wash and then lay it in the bed of breadcrumbs. Don't press the meat in the crumbs.
- Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
- Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
- [For the gravy, sauté mushrooms first and then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Lightly season and add some fried bacon pieces (optional).]
- In a deep sauté pan, heat the oil over a strong medium heat for the cutlets. Oil should heat to about 300˚F. Use enough oil so that the meat is “swimming” a bit when placed in there.
- Fry the schnitzel for 2-3 minutes (maximum) on both sides until a deep golden brown. Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
- Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.
Traditional German schnitzel or Jägerschnitzel made with boneless pork chops and served with a delicious mushroom sauce. This is the most popular German schnitzel there is, I suppose. A crispy fried pork schnitzel with the best mushroom sauce ever. I am not kidding: the schnitzel is great, but that sauce is worth all the money!!! I was a soldier in Germany when I first tasted Jager Schnitzel.
So that’s going to wrap this up for this special food jager-schnitzel recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
