Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, jager-schnitzel. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Jager-Schnitzel is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Jager-Schnitzel is something which I’ve loved my whole life.
All Schnitzel variations are delicious, but there's something especially delicious about Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. In this episode I will show you how to make my all time favorite meal, Jager Schnitzel! One try and I'm sure you will love it too!
To begin with this particular recipe, we have to first prepare a few components. You can cook jager-schnitzel using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Jager-Schnitzel:
- Get 4 boneless thin pork chops
- Prepare Dash salt and pepper
- Get 1/2 cup flour
- Make ready 1 Tsp. paprika
- Make ready 1 large egg, lightly beaten
- Prepare 2 Tbs. water
- Get 3/4 cup plain breadcrumbs
- Get Dash salt and pepper
- Take 1/8 cup fresh rosemary, very finely chopped
- Prepare 1/2 cup vegetable oil for frying (or more)
- Prepare 1 lemon, sliced for garnish
- Make ready 4 sprigs parsley for garnish
Jägerschnitzel - German Schnitzel with Mushrooms. Traditional German schnitzel or Jägerschnitzel made with boneless pork chops and served with a delicious mushroom. All-purpose flour, salt, garlic powder, black pepper, bread crumbs, eggs, vegetable oil, pork loin chops, onions, mushrooms, beef stock, red wine, light cream (half&half), bacon, italian parsley. Jägerschnitzel (französisch Escalope chasseur) ist ein Gericht der klassischen Küche aus gebratenem Kalbs- oder Schweineschnitzel mit einer Pilz-Tomaten- oder Pilz-Sahnesauce.
Instructions to make Jager-Schnitzel:
- Trim the chops of any fat. Place one chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with the flat side of a meat tenderizer (mallet).
- [A rolling pin or even a wine bottle can produce the same results] Repeat with the other chops and plate them all. Season them lightly with salt and pepper.
- Place the flour in a dish and mix in the paprika. In a shallow bowl, mix in water to the beaten egg. In the third dish, add your breadcrumbs, seasonings, and chopped rosemary.
- Dip one cutlet into the flour mixture and coat both sides and edges. Now dip in the egg wash and then lay it in the bed of breadcrumbs. Don't press the meat in the crumbs.
- Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
- Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
- [For the gravy, sauté mushrooms first and then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Lightly season and add some fried bacon pieces (optional).]
- In a deep sauté pan, heat the oil over a strong medium heat for the cutlets. Oil should heat to about 300˚F. Use enough oil so that the meat is “swimming” a bit when placed in there.
- Fry the schnitzel for 2-3 minutes (maximum) on both sides until a deep golden brown. Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
- Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.
Regional wird als Jägerschnitzel auch ein Schnitzel aus panierter. This pork schnitzel from Seattle's own Chef Ludger Szmania is easy to make and just screams autumn! German Schnitzel With A Creamy Mushroom Jaeger Sauce. German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. The Jaeger Schnitzel has a creamy gravy with mushrooms, bacon and onions, spiced with thyme, salt, and pepper and finished off with crème frâiche.
So that’s going to wrap this up with this special food jager-schnitzel recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
