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
JAGERSCHNITZEL - GERMAN PORK CUTLETS
This is a delicious pork dish that my family enjoys. Makes about six good-sized servings. Serve with sides of apple sauce and red cabbage for a great German meal.
Provided by Chef BobO
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
- In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
- Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
- Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.
Nutrition Facts : Calories 616.6, Fat 30.9, SaturatedFat 5.6, Cholesterol 144.2, Sodium 1332.6, Carbohydrate 24.2, Fiber 1.6, Sugar 1.7, Protein 54.4
CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
CHAFFLES
Chaffles are low-carb waffles, but they can be used in so many ways. You can change the texture by adding some almond or coconut flour, turn them into sandwiches, modify them into a dessert, change the flavor by using different cheese, etc. This is a basic chaffle, and it's delicious for breakfast with a pat of butter and drizzle of sugar-free syrup.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 15m
Yield 2
Number Of Ingredients 2
Steps:
- Preheat a waffle maker.
- Whisk egg in a small bowl and stir in mozzarella cheese.
- Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until the steaming stops and the chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy. Repeat process with remaining batter.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 1 g, Cholesterol 111.1 mg, Fat 7 g, Protein 10 g, SaturatedFat 3.6 g, Sodium 209.9 mg, Sugar 0.5 g
JAGERSCHNITZEL THE GERMANY WAY PORK STEAKS OR CUTLETS
In 1960's I recently returned from 2 weeks in the Bavarian region of Germany. I discovered Jagerschnitzel the first day and was hooked. I ate it at 4 different restaurants (from a five star restaurant down to a truck stop). It was different each time. This is an excellent version, I got from a Chef. He may add a little additional seasoning to the gravy to make it absolutely perfect. This is a delicious dish I ordered again and again. It is best served with French fries to clean up the remaining gravy and a nice garden salad Pork cutlets are pounded thin, breaded, and fried, then topped with a sour cream mushroom gravy.
Provided by CHEF GRPA
Categories Meat
Time 40m
Yield 4 serving(s)
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.
- My Note: This is very close to the authentic one. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. BUT I DO Play with me food, and the only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. I loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites (french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin). But My D/W have to admit she added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, She fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. She also went all out German and served a German Spaetzle Dumplings (she got from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe She like to do!
Nutrition Facts : Calories 281.6, Fat 15.5, SaturatedFat 5, Cholesterol 61.6, Sodium 499.9, Carbohydrate 28.4, Fiber 2.3, Sugar 5.3, Protein 8.3
JAGERSCHNITZEL
Jagerschnitzel, or Hunter's Schnitzel, is as close to German comfort food as it gets. Pork cutlets served with a rich, creamy mushroom gravy, this recipe is as delicious as it is simple!
Provided by Ninjafluff
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan over medium-high heat.
- Season pork chops with salt and pepper, to taste.
- Dredge pork chops in flour, fry until golden brown.
- Remove pork chops, keep warm.
- After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
- Add bacon to the pan, cook for 3-4 minutes.
- Add onion to pan, cook until translucent.
- Add mushrooms (including water), cook for 5 minutes, stirring often.
- Dissolve bullion cube in water, then add to pan.
- Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
- Combine cornstarch and sour cream, add to pan and mix well.
- Heat gravy until warm, but do not boil.
- Spoon gravy over pork chops, serve immediately.
JAGERSCHNITZEL
After spending 6 years in Germany, I decided to finally make this meal from scratch. This really turned out to be a very tasty meal. I use the left over oil for a side order of fries while I fix the gravy. The gravy also makes an excellent dip for the shoe string fries.
Provided by Its all good
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium high heat.
- Pound cutlets with a meat tenderizer to flatten them.
- Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
- Place cutlets into oil in skillet.
- Fry until golden brown (1 or 2 minutes on each side).
- Remove the meat from the skillet and drain on paper towels.
- Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.
- Sauté bacon, onions, and mushrooms until golden brown.
- Add gravy and sauté over a low heat.
- Add thyme, paprika, parsley, pepper, and salt.
- Simmer for about 5 minutes.
- Pour gravy over Schnitzel just before serving.
Nutrition Facts : Calories 479.6, Fat 22, SaturatedFat 7.5, Cholesterol 118.9, Sodium 2957.2, Carbohydrate 43.7, Fiber 2.3, Sugar 2.2, Protein 25.9
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