THE BEST JAGERSCHNITZEL SAUCE (JäGERSCHNITZELSOSSE) MADE JUST LIKE OMA
Jagerschnitzel: Rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel (cutlets). HEAVENLY! A traditional German meal that's PERFECT anytime.
Provided by Gerhild Fulson
Categories dinner
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Follow the full directions in the recipe to make the sauce
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
JAEGER SCHNITZEL (SPAETZLE SAUCE)
Make and share this Jaeger Schnitzel (Spaetzle Sauce) recipe from Food.com.
Provided by MGT1103
Categories Sauces
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter.
- Saute shallots until clear.
- Toss in mushrooms until mushrooms are sautéed.
- Place flour in a separate bowl, slowly whisk in beef broth. Adding wet to dry helps prevent lumps.
- Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, stir fairly often so it doesn't stick.
JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)
Steps:
- Preheat oven to 350 degrees F.
- Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
- In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
- Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.
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.
JAEGER SCHNITZEL
-Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm. , Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin.
Nutrition Facts : Calories 503 calories, Fat 32g fat (18g saturated fat), Cholesterol 225mg cholesterol, Sodium 1356mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
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
JAEGER SCHNITZEL
This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.
Provided by Helene Rose-Carson
Categories World Cuisine Recipes European German
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Pound out cubed pork, and cut in half.
- Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
- Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
- Serve pork over noodles and smother with gravy.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 53.5 g, Cholesterol 168.7 mg, Fat 9.1 g, Fiber 3.2 g, Protein 38.6 g, SaturatedFat 2.8 g, Sodium 828 mg, Sugar 2.8 g
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
GERMAN JAEGER SCHNITZEL
German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.
Provided by Mommy Diva
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
- Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
- Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
- Add the meat broth and cream.
- Heat the sauce through, but do not boil.
- Add the parsley and serve over spaetzel (or potatoes if preferred).
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