Jaeger Schnitzel With Thyme And Parsley Recipes

JäGERSCHNITZEL - GERMAN SCHNITZEL WITH MUSHROOMS

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.

JAGERSCHNITZEL

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.

JAEGER SCHNITZEL WITH THYME AND PARSLEY

Steps:

• 1. Mix together first five ingredients well. Put onto flat dish.
• 2. Dip each cutlet into beaten eggs then coat in crumb mixture.Pat alot of crumbs onto each. Set aside.
• 3. Put half of butter and oil in frying pan and heat on med to med high heat. (enough for the cutlets to sizzle when they're put into it)
• 4. Fry cutlets in oil and butter until nicely browned on each side. About 3-4 mins per side. Squeeze some lemon juice over cutlets on each side. As you fry the cutlets, you will need to add more of the butter and oil as you go.
• 5. Make a small cut into one of the cutlets, if still red in middle, place cutlets into a large baking dish and put in a preheated 350 oven for about 10-15 mins.If you see no redness in the middle, they are ready to serve.
• 6. Serve with a bit Applesauce on top and to the side and a dollop of sour cream. (optional)
• 7. FOR APPLESAUCE: Combine all ingredients in large glass bowl. Cover with wax paper. Cook in microwave on high 8-11 minutes or until apples are soft, stirring once half way through cooking. Mash apples until slightly chunky; serve warm or chilled. Yields 5 1/2 cups.

JäGERSCHNITZEL

Steps:

• Pound pork loin to about 1/4 to 1/8 inch thick - but not paper thin - between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
• Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
• Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

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.

GERMAN JAEGAR SCHNITZEL (JäGERSCHNITZEL)

Steps:

• Heat the tablespoons of unsalted butter in a skillet over medium heat.
• Add the onions and garlic and sauté until translucent.
• Place the sliced mushrooms in the pan and brown for 5 minutes, stirring occasionally.
• Pour in the broth and white wine and cook for 3 minutes.
• Add the cream, mustard, worcestershire sauce, garlic, salt, pepper, parsley, thyme, marjoram and bay.
• Bring to a gentle boil.
• Lower the heat and simmer for several minutes.
• In a small, separate bowl, mix the remaining 2 tablespoons of cream with 2 tablespoons of flour.
• Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
• Add the fresh chopped parsley.
• Season with salt and freshly ground pepper.
• Turn off the heat and cover the pan with aluminum foil to keep warm while cutlets are cooked.
• Lay the pork cutlets out on a cutting board.
• Cover the cutlets with plastic wrap and use a kitchen mallet or your fist to pound the cutlets until thin (1/4 inch thick or less)
• In a separate bowl, whisk together the all-purpose flour, pepper, salt and cayenne pepper.
• Melt the 2 tablespoons of unsalted butter in a medium sized skillet.
• Dip each cutlet in the flour mixture, then the eggs, and then the breadcrumbs.
• Shake off the excess, place in the skillet and sauté in the butter for 3 minutes on each side or until the pork cutlets are cooked through.
• Remove from heat and transfer to a serving platter.
• Retrieve the still warm, creamy jaeger sauce and pour it over the cooked cutlets and serve.
• Garnish with minced parsley and crumbled bacon.

JAEGERSCHNITZEL (SCHNITZEL WITH MUSHROOM SAUCE)

Steps:

• Finely dice the onion/shallot and slice the mushrooms. Add around 1tbsp (30g) butter to a medium-large wide skillet/frying pan and add the onions. Cook for around 5 minutes until they are softened.
• Add the mushrooms and the remaining butter. Cook for a couple minutes until the mushrooms soften.
• Add around 1/2 tbsp of flour to help absorb any excess fat then add the wine and scrape any browning from the pan. Add the stock and tomato paste, if using, and bring to a gentle simmer. Simmer for around 5 minutes. Note you can make to this point ahead of time then reheat, when needed.
• Add the cream/sour cream over a low heat and mix through. Add the rest of the flour, if needed, to thicken the sauce further then set aside while you cook the pork.
• Pat dry the pork pieces and trim any fat and sinew from the edges. You want as little apart form the pork meat itself as sinew and membrane in particular can curl and/or become tough when cooked. Cover the pork with cling wrap/film and pound them each to tenderize and thin to around 1/4in (1/2cm) or thinner. Add some salt and pepper on both sides.
• Pour some flour on one plate, breadcrumbs on another and then whisk the egg in a bowl. Take each piece of pork and dip first in the flour, coat on both sides then shake off the excess. Then dip in the egg, let excess drip off, then coat with breadcrumbs on both sides. Just sit the pork on the breadcrumbs or sprinkle over, don't press them on. Repeat with all of the pork pieces.
• Warm the butter and oil in a large skillet/frying pan over a medium-high heat and then add the pork, in batches if needed. Cook for approx 3min each side until lightly browned on both sides and cooked through. Remove the pork from the pan and drain on kitchen paper.
• Put the raspberries, cranberries, orange juice and sugar in a small pan over a medium-low heat. Warm until the cranberries pop and break up, around 10min. You can also make this sauce ahead of time and serve it cold.
• Serve the pork schnitzel topped with the mushroom sauce with your choice of side (potatoes, spaetzle) and lingonberries or the cranberry-raspberry sauce on the side.

JAGER SAUCE (GERMAN HUNTER SAUCE)

Steps:

• Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.
• In a frying pan heat up 1 tbsp butter/oil/lard. Fry the mushrooms until they start to brown. They should not start to "shrink" yet. Remove the mushrooms from the pan and set them aside.
• Using a further tbsp butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. Deglaze with the vegetable stock/broth and cream.
• Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley and balsamic vinegar and cook the sauce until you achieve the desired consistency.
• If you like the sauce to be thicker, mix 1 tbsp of cornstarch with 2 tbsp of water. Add to the sauce. Bring the liquid back to a boil. If the sauce is too thick for your liking, you can add more vegetable broth or milk.

JäEGER SCHNITZEL AND MUSHROOM SAUCE

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.

JAEGER SCHNITZEL

Steps:

• Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
• In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
• Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
• Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.