JäGERSCHNITZEL (GERMAN HUNTER SCHNITZEL)
Jägerschnitzel - literally "German Hunter Schnitzel" - is a creamy take on a popular recipe! Made from chopped mushrooms, onion, and a whole lot of cream and spices, this tasty sauce served on schnitzel pairs well with potato dishes or homemade spaetzle!
Provided by Recipes From Europe
Categories Dinner
Time 50m
Number Of Ingredients 15
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).
Nutrition Facts : ServingSize 1 g, Calories 860 kcal, Carbohydrate 31 g, Protein 47 g, Fat 62 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 250 mg, Sodium 692 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 34 g
JäGER KOHL (HUNTER'S CABBAGE)
I found this at Teri's Kitchen, a site about Pennsylvania Dutch cooking. It's become a favorite in our family. Since we don't eat pork, we substitute beef ingredients for the sausage and bacon. However, the pork version is more authentic. It is very hearty and filling.
Provided by Halcyon Eve
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
- Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
- Serve with sour cream and caraway seeds, if desired.
JAEGERKOHL (HUNTER'S CABBAGE)
Make and share this Jaegerkohl (Hunter's Cabbage) recipe from Food.com.
Provided by mainecooncat
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- heat oil or bacon.
- Add onions, cabbage and sugar and fry until light to medium brown (about 10 minutes).
- Add the remaining ingredients (except cream) and leave to cook for another 15 minutes.
- The cabbage should still have a bit of a bite to it.
- Add the cream and adjust the taste.
JAGERSCHNITZEL
This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
Provided by DSPIRAL73
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g
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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.
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