JäEGER SCHNITZEL AND MUSHROOM SAUCE
Thin, crispy, breaded pork cutlets smothered in a rich white wine mushroom sauce. Jäeger Schnitzel with Mushroom Sauce is one of Germany's most popular dishes.
Provided by Pat Nyswonger
Categories Main Dish
Time 55m
Number Of Ingredients 7
Steps:
- Make the white wine mushroom sauce and keep it warm while you prepare the pork.
- Set a wire cooling rack over a baking sheet and reserve
- Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness. Season with salt/pepper.
- Combine the flour in one dish
- Break the eggs into another dish and lightly whip them with a fork.
- Add the Panko bread crumbs to another dish
- Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs. Press down gently so the bread crumbs adhere.
- Place the pork cutlets on the wire rack and let rest for 5 minutes.
- Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
- When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes. Do not crowd the pan, cook in batches adding additional oil as needed.
- As each batch is cooked transfer to the wire rack to drain.
Nutrition Facts : Calories 563 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 591 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SCHNITZEL WITH MUSHROOM SAUCE
I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.
Provided by heather in Ont
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
- Reserve remaining flour mixture.
- In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
- Transfer to plate and keep warm.
- in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
- Add reserved flour mixture cook, stirring for approximately 1 minute.
- Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
- Add sour cream and soy sauce and stir for about 1 minute.
- Pour over schnitzel and sprinkle with parsley.
SCHNITZEL IN MUSHROOM SAUCE (NOT BREADED)
This is an adopted recipe, that I have tweaked just a tiny bit. It really didn't need any extra work so I thank whoever it came from! Delicious and Easy!
Provided by Leslie
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Fry schnitzel in fat until browned and remove from pan (keep warm).
- Add onions to the pan and fry for 2-3 minutes, scraping up any brown yummy bits as you go along.
- Add mushrooms and fry for another 3 minutes.
- Sprinkle with flour, stir and add the evaporated milk.
- Season to taste.
- Leave to cook, stirring occasionally until sauce thickens.
- Pour sauce over the schnitzel and serve.
Nutrition Facts : Calories 217.5, Fat 13.7, SaturatedFat 8.4, Cholesterol 45, Sodium 151.9, Carbohydrate 16.2, Fiber 0.7, Sugar 1.3, Protein 8.7
CHICKEN SCHNITZEL WITH MUSHROOM SAUCE
Steps:
- Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
- Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
- In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
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