JAGERSCHNITZEL
Jagerschnitzel are crispy breaded schnitzels topped with an easy creamy mushroom bacon gravy. Learn how to make this classic German recipe!
Provided by Julia Foerster
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.
- Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.
- Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.
- Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.
Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 92 mg, Sodium 635 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
JAEGER SCHNITZEL WITH THYME AND PARSLEY
Although in traditional German fare (my heritage) this dish is made with veal cutlets, I found beautiful boneless pork center cut chops that translated beautifully. These should be 1/2 thick or less. I decided to coat with Panko crumbs and herbs (not German!), which keeps them moist and tender. Top with the traditional Mushroom...
Provided by Allison Hazell
Categories Pork
Time 35m
Number Of Ingredients 15
Steps:
- 1. Mix together first five ingredients well. Put onto flat dish.
- 2. Dip each cutlet into beaten eggs then coat in crumb mixture.Pat alot of crumbs onto each. Set aside.
- 3. Put half of butter and oil in frying pan and heat on med to med high heat. (enough for the cutlets to sizzle when they're put into it)
- 4. Fry cutlets in oil and butter until nicely browned on each side. About 3-4 mins per side. Squeeze some lemon juice over cutlets on each side. As you fry the cutlets, you will need to add more of the butter and oil as you go.
- 5. Make a small cut into one of the cutlets, if still red in middle, place cutlets into a large baking dish and put in a preheated 350 oven for about 10-15 mins.If you see no redness in the middle, they are ready to serve.
- 6. Serve with a bit Applesauce on top and to the side and a dollop of sour cream. (optional)
- 7. FOR APPLESAUCE: Combine all ingredients in large glass bowl. Cover with wax paper. Cook in microwave on high 8-11 minutes or until apples are soft, stirring once half way through cooking. Mash apples until slightly chunky; serve warm or chilled. Yields 5 1/2 cups.
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.
WIENER SCHNITZEL WITH JAEGER SAUCE
I don't remember where I got this recipe but I've been using it for years. I've recently fell in love with RecipeZaar's shopping list and just wanted this to be in there so it would be on my list.
Provided by AZALEA1000
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Schnitzel:.
- Pound the meat thin and cut the fringes carefully.
- Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat.
- There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.
- Breading:
- Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.
- Sauce:.
- Melt margarine in a large saucepan. Add onion and mushrooms and fry until golden. Add water, bring to a boil, and blend in the brown gravy mix.
- Reduce heat to medium and cook for about 5-10 minutes. Before serving, sprinkle with finely chopped parsley.
Nutrition Facts : Calories 600.1, Fat 24.2, SaturatedFat 6.3, Cholesterol 198.8, Sodium 1405.7, Carbohydrate 50.9, Fiber 2.7, Sugar 2.8, Protein 42
JAEGER SCHNITZEL
This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well.
Provided by ninja
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
- In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
- Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
- Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.
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