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
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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