Jgerschnitzel Pork Or Veal Cutlets In Mushroom Gravy Recipes

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

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 the bread crumbs that have been combined with the flour.
• Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
• Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
• Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream; pour gravy over Schnitzel just before serving.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

PORK SCHNITZEL WITH MUSHROOM GRAVY

Steps:

• Tenderize pork chops with a meat mallet. Lightly beat 2 eggs. Add paprika to flour and place in a shallow dish. Zest lemons into bread crumbs. Set lemons aside for later. Add salt and pepper to bread crumbs.
• Preheat skillet (preferably either heavy bottomed stainless steel or iron skillet). Bread chops by first coating with flour, then dipping in the egg mixture, then into the bread crumb mixture. Add 3 Tbsp. olive oil and 1 Tbsp. butter to skillet. Add 3 breaded chops and cook on each side over medium heat for about 6 to 8 minutes on each side. (Depending on thickness). Remove chops to a heated platter and cover to keep warm. Repeat process for last 3 chops.
• Add last Tbsp. butter and the bouillon cube to skillet and saute sliced mushrooms until tender. Remove mushrooms to a bowl and set aside.
• Deglaze skillet with white wine and allow to reduce by half. Add 2 cups hot water and whisk in gravy mix. Return mushrooms to skillet and cook over medium heat until slightly thickened.

PORK CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
• Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
• Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

PORK CHOPS AND MUSHROOM GRAVY

Steps:

• In a large skillet, brown pork chops in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , Toss mushrooms with lemon juice. In the same skillet, saute the mushrooms, onion in remaining butter until tender. Add garlic; cook 1 minute longer., Stir the flour, salt and tarragon into the skillet until blended. Gradually stir in the broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.,

JAGERSCHNITZEL

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.

PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
• Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
• Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.