JäGERSCHNITZEL - GERMAN SCHNITZEL WITH MUSHROOMS
An authentic recipe for the famous German schnitzel with mushroom sauce: Jägerschnitzel, Jaeger schnitzel, or Hunter schnitzel.
Provided by Adina
Categories Beef, Pork and Lamb
Time 40m
Number Of Ingredients 16
Steps:
- Clean and cut the mushrooms in halves or quarters, depending on size.
- Cook mushrooms: Heat the butter in a pan and fry the mushrooms on medium-high heat for about 3 minutes or until they release their juices. Remove from the pan.
- Cook: Heat the oil in the same pan and cook the bacon cubes and the chopped onion until the onions are soft and golden. Return the mushrooms to the pan, add the vegetable broth, cream, and thyme leaves.
- Simmer: Add salt and pepper to taste, bring to a simmer and cook for about 10 -15 minutes or until the sauce has thickened.
- Adjust the taste with salt and pepper and sprinkle the chopped parsley on top.
- Tenderize meat: Dry the meat with kitchen paper. Pound between two sheets of plastic foil using a meat tenderizer or a heavy pan. The schnitzel should be about 6 mm/ ¼ inch thick after pounding.
- Sprinkle them generously with salt and pepper on both sides.
- Breading station: Place the flour and the dry breadcrumbs in two separate, large plates. Beat the eggs lightly in a shallow, wide bowl.
- Dip the meat pieces into the flour, coat on both sides, and shake off excess flour.
- Bread meat: Dip them in the beaten eggs, coating on both sides, and then coat them with the breadcrumbs. Press the breadcrumbs very lightly, shake off the excess and fry the schnitzel immediately.
- Heat enough clarified butter or vegetable oil in a large pan. The schnitzel should be able to swim lightly in it. The oil or clarified butter should be hot but not smoking or anything.
- Fry: Carefully place the schnitzel in the hot oil and fry them about 2-3 minutes on each side or until the coating is deep golden brown.
- Remove from the pan and place on paper kitchen towels to remove the excess fat. Serve immediately with the sauce.
Nutrition Facts : ServingSize 1 schnitzel with sauce, Calories 775 kcal, Carbohydrate 23 g, Protein 48 g, Fat 56 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 246 mg, Sodium 730 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 33 g
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 (HUNTER'S SCHNITZEL)
Make and share this Jagerschnitzel (Hunter's Schnitzel) recipe from Food.com.
Provided by GinnyP
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Pound the cutlets and rub in the salt and pepper.
- Let stand for about 10 minutes.
- Dip cutlets into the beaten egg and then, crumbs.
- Brown in a small amount of oil over low heat for about 10 minutes on each side.
- While meat is browning, saute' the bacon and onions until golden brown.
- Add the tomato paste and mushrooms and saute' over a low heat.
- Add the wine, water, and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream.
- Pour over the schnitzel.
HUNTERS SCHNITZEL
This recipe was originally made with Veal, but for those who don't like Veal, you can use Pork Cutlets instead. This recipe is my Step Grandmother's recipe that her mother taught her how to make as a young girl. I like this with the Veal, not big on Pork. Hope you like it.
Provided by litldarlin
Categories Stew
Time 28m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat vegetable oil in 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 skillet and fry until golden brown (1-2 minutes on each side).
- Remove the meat from the skillet and place on paper towels to drain off excess grease.
- Keep meat warm in oven while you make the gravy.
- Cook bacon and onions until golden brown.
- Add tomato paste, mushrooms, and saute over a low heat.
- Add white wine, water, seasonings; let simmer for about 5 minutes.
- I like the white wine, just my preference. But you can use a red wine if you prefer.
- Stir in the sour cream.
- Pour over Schnitzel just before serving.
VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)
A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.
Provided by CookbookCarrie
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Gravy.
- In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
- While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
- Cutlets.
- In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
- Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
- Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
- Enjoy!
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AUTHENTIC GERMAN JäGERSCHNITZEL (HUNTER SCHNITZEL WITH …
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- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- 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.
- Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
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