Jagerschnitzel Recipe Old Fashion German

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.

SECRET JAGERSCHNITZEL - GERMAN HUNTER SCHNITZEL

Steps:

• I searched Google for Jagerschnitzel and found the top ranked recipes that were only reasonably acceptable. Many cooked the schnitzel improperly. Many used non-traditional ingredients, the sauce was thick and goopey instead of smooth and shiny and one recipe even used jarred gravy. Others result in a thick greasy coating. Yikes! A good schnitzel should have a coating that puffs up and separates from the meat when consuming and not adhere like glue. The sauce should be gently flavored, not over seasoned, and somewhat thin compared to thick western style gravy. Here's my version that when I tested reminded me of my last trip to Germany. Pre-heat the oven to 300℉ (150℃) for keeping schnitzel warm whilst you prepare any accompanying sides. Heat a skillet over medium heat and begin cooking the bacon until crispy. Meanwhile prepare the dredging for the schnitzel. In a small bowl whisk together the flour, salt, garlic powder and black pepper. Distribute on a plate and set aside. In the small bowl, whisk together the bread crumbs, salt, black pepper and garlic powder. Distribute on a plate. One secret to a good snitchzel is to use fine bread crumbs. This helps allow the coating to puff up and away instead of becoming glued to the meat. If your bread crumbs are coarse then toss them into a food processor and whiz until they are fine. Not too fine though or you'll end up with flour. In a shallow pie disk or pie plate whisk together the eggs along with a tablespoon of oil. Another secret to help create a crisp coating that won't adhere itself completely to the chop. Set this aside as well. flour mixture and bread crumb mixture."> Your bacon should be ready. Remove to paper toweling to drain. Reserve two tablespoons of fat in the pan. Add the onions and sauté until beginning to become translucent, about 5 minutes. Add the sliced mushrooms and continue to saute. Meanwhile, trim the pork chops of fat if desired. Place each chop between two pieces of plastic wrap and pound with a meat mallet or even a heavy pot until they are an even ¼ of an inch (7mm) thick. Season with salt and pepper. Your mushrooms should be ready for the next step. Add two tablespoons of flour to the skillet and mix, cooking for 1 to 2 minutes to make a roux. While stirring constantly add the red wine and the beef stock. Reduce heat to medium-low and stir frequently at a low simmer to reduce and thicken, about 5 minutes. Dip each pork chop, thoroughly coating, first in the seasoned flour. Using tongs dip in the egg wash and then into the bread crumbs. Set on a wire rack. The secret to obtaining the best coating is to use an ample amount of oil for frying and ensure that it is well heated to very hot, just before smoking. The hot oil will help ensure that steam will prevent the coating from absorbing a lot of oil and becoming greasy. Heat a cup of cooking oil in saucier pan (with high sides and big enough for frying) or a dutch oven. Once the oil is hot carefully lay in each prepared schnitzel, cooking one at a time. Shake the pot and keep the schnitzel moving (mind the hot oil) about two minutes or until golden brown. Turn the schnitzel over to brown the other side, about one minute. Remove, drain and place on a wire rack over a sheet pan in the warm oven to keep warm while you cook the rest of the schnitzels. Add half and half (10%) cream to the sauce and combine. Remove the sauce from heat and add a small pat of butter to give it some added sheen if desired along with a grinding of fresh black pepper. To serve: Place a schnitzel on each plate. Divide the mushroom sauce among the plates, spooning over each of the schnitzels. Top with the crispy bacon and parsley for color. Serving with spatzel for an authentic touch or egg noodles work equally as well.

JAEGER SCHNITZEL

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.

JAGERSCHNITZEL

Steps:

• In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.
• Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.
• Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.
• Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.

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.

BEST MUSHROOM GRAVY

Steps:

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
• Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
• Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
• Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

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.

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.

OLD MUNCHEN JAGER SCHNITZEL - BROWN GRAVY RECIPE - (4/5)

Steps:

• Brown gravy: In a medium saucepan, melt the butter over medium heat. Add the flour and stir for 5 minutes until the mixture is golden brown. Add garlic and saute for about 30 seconds. Whisk in beef broth. Add ketchup, mustard and Worcestershire. Bring to a simmer, reduce heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper. Leftovers can be frozen. Thin with a little beef stock or water when reheating. Makes 2 1/4 cups gravy. Dinner: Slice each pork loin in half horizontally to make 4 thin chops. On a sturdy work surface, pound each piece with a meat mallet to 1/8 inch thickness. Dredge each pork cutlet in flour to coat lightly. In a small bowl, mix together salt, pepper, paprika and garlic. Use mixture to season both sides of cutlets. Heat butter and oil in a large skillet over medium-high heat. When butter mixture is hot, add 2 pork cutlets, mushrooms and onion. Cook about 3 minutes, turning meat halfway through. Remove and repeat with remaining cutlets. Once onions and mushrooms are soft, remove, and drain the pan of grease, leaving bits of pork, onions and mushrooms in skillet. Return skillet to stove over medium heat. Add wine and stir, removing bits from bottom of skillet. Add gravy and stir. Return pork, onion and mushrooms to pan; reduce heat to low. Simmer lightly for 2 or 3 minutes, or until alcohol is burned off. Remove from heat; sauce will thicken slightly as it sits. Serve meat with wide noodles, with extra gravy as desired.