PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
Provided by Hans Rueffert
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
- To serve, spoon sauce over browned schnitzels.
JäGERSCHNITZEL (PORK SCHNITZEL WITH RED WINE-MUSHROOM SAUCE)
Steps:
- Preheat oven to 200° F so you can keep schnitzel warm while preparing the mushroom sauce.
- Set up your breading stations. Lay out two plates and one shallow bowl, with the bowl in the middle. Mix flour with salt and pepper on the first plate. Whisk egg with water in the bowl. Mix breadcrumbs with dried parsley, paprika, and garlic powder on the second plate.
- Place one of the pork chops in a Ziploc bag but don't seal the bag. Using a meat pounder or the bottom of a heavy pan, pound pork until it's 1/8" thick, which is thinner than you think! If using a pan, try to land the bottom of the pan square on the chop each time to help create a more uniform thickness and even surface. Repeat with remaining chops.
- One at a time, dredge pork chop in flour. Coat both sides and shake off excess. Then dip into the egg wash. Flip chop in egg mixture to coat both sides. Pull chop out and let excess drip off for a moment before laying chop onto the breadcrumb mixture. Push chop down completely into the breadcrumb mixture and then flip to push down on the other side, to ensure both sides are fully covered in breadcrumbs. Use your hands if necessary. If using tongs to move chops from one station to another, these will work as well.
- Let chops rest for at least 5 minutes on a wire rack to let the crumbs dry out a little bit. This helps the crust be crispier.
- Pour oil into fry pan so it's about 1/2-inch deep and warm over medium high heat. When oil shimmers, add one or two chops depending on the size of your pan. Let cook 1-2 minutes on each side. The chops are thin so they will cook quickly. You're looking for a nice golden brown color on them. When schnitzel is finished, move to the oven to keep warm and repeat with remaining pork chops.
- Cook bacon in skillet over medium heat until golden, but not black and too crispy, about 3 minutes.
- Add onions to the pan and cook 3 minutes in the bacon fat until onions become a bit translucent. Add mushrooms and continue cooking for another 4 minutes until mushrooms are properly sautéed.
- Add red wine and allow mixture to reduce by 2/3, just a minute or two. Add broth and simmer until mixture is reduced by a 1/3. While sauce is cooking down, make slurry to thicken the sauce. Whisk together cornstarch and 2 tablespoons stock off the heat until well combined and no lumps remain. Once stock has reduced, add slurry and stir constantly for a minute or two until sauce thickens and any taste from the cornstarch has cooked off. Cook too long and the slurry will lose some of its ability to thicken the sauce.
- Remove sauce from heat and season with salt. Add a squeeze of lemon to brighten the sauce.
- Remove schnitzel from the oven and serve with mushroom sauce
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.
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)
Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.
Provided by JanetB-KY
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
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.
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
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
BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
- Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
- Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
- Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.
WIENER SCHNITZEL WITH SAUCE
Make and share this Wiener Schnitzel With Sauce recipe from Food.com.
Provided by Kit..ty Of Canada
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice pork into eight 1"-thick pieces.
- Pound each piece with a meat mallet to about 1/4" thickness.
- Season with salt and pepper.
- Place flour, eggs, and bread crumbs into three separate shallow dishes.
- Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
- Place breaded pork on a baking sheet or plate.
- Heat oil and 3 T. butter in a large saute pan over medium-high heat.
- Saute pork until golden brown, 2-3 minutes on each side.
- Remove from pan and keep warm in a 200° oven.
- Deglaze pan with wine; add lemon juice and simmer 3 minutes.
- Add heavy cream and simmer until reduced by half, about 1 minute.
- Off heat, whisk in butter 2 T. at a time.
- Stir in parsley; spoon sauce over medallions.
- Serve with lemon wedges.
Nutrition Facts : Calories 924.6, Fat 61.4, SaturatedFat 26.8, Cholesterol 286.5, Sodium 504.9, Carbohydrate 53, Fiber 3.1, Sugar 4.1, Protein 36.7
More about "jägerschnitzel pork schnitzel with red wine mushroom sauce recipes"
JAGERSCHNITZEL - PORK SCHNITZEL WITH MUSHROOM RED …
From recipezazz.com
4/5 (1)Calories 729 per servingServings 4
- Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
- Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
JäGERSCHNITZEL (PORK SCHNITZEL WITH RED WINE …
From food52.com
Reviews 11Servings 4Cuisine AmericanCategory Entree
- Cook bacon in skillet over medium heat until golden, but not black and too crispy, about 3 minutes. You’ll want a little bit of chew rather than crunch for your sauce. Remove bacon and drain on paper towels.
JäGERSCHNITZEL (PORK SCHNITZEL WITH RED WINE-MUSHROOM SAUCE)
From punchfork.com
4.7/5 (65)Servings 4Cuisine AmericanCategory Entree
JäGERSCHNITZEL (PORK CUTLETS) | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
JAEGER SAUCE RECIPE FOR JAEGER SCHNITZEL - BAVARIAN BISTRO
From bavarianbistro.com
CLASSIC JäGERSCHNITZEL RECIPE - HUNTER'S SCHNITZEL [+VIDEO]
From masalaherb.com
GERMAN JAEGER SCHNITZEL RECIPE WITH JAEGER SAUCE
From tasty-german-recipe.com
GERMAN PORK SCHNITZEL WITH A MUSHROOM SAUCE
From rosemarieskitchen.website
GERMAN JAEGERSCHNITZEL WITH MUSHROOM SAUCE RECIPE
From thespruceeats.com
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL ... - HOUSE OF …
From houseofnasheats.com
GERMAN HUNTER STYLE PORK SCHNITZEL WITH MUSHROOM GRAVY …
From thepaprikamonkey.com
JäGERSCHNITZEL - TRADITIONAL AND AUTHENTIC GERMAN RECIPE - 196 …
From 196flavors.com
JäGERSCHNITZEL - GERMANFOODS.ORG
From germanfoods.org
AUTHENTIC GERMAN JäGERSCHNITZEL (HUNTER SCHNITZEL WITH …
From daringgourmet.com
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL) - THE …
From theseasonedmom.com
GERMAN SCHNITZEL WITH MUSHROOM GRAVY - HOW TO FEED A LOON
From howtofeedaloon.com
JäGERSCHNITZEL - JO COOKS
From jocooks.com
PORK SCHNITZEL RECIPE - LUDO LEFEBVRE | FOOD & WINE
From foodandwine.com
JäGERSCHNITZEL {EASY HUNTER SCHNITZEL WITH MUSHROOM GRAVY}
From bakeitwithlove.com
JäEGER SCHNITZEL AND MUSHROOM SAUCE - SAVOR THE BEST
From savorthebest.com
PORK SCHNITZEL WITH MUSHROOM SAUCE - CANADIAN LIVING
From canadianliving.com
JäGERSCHNITZEL (HUNTER'S SCHNITZEL) - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
PORK SCHNITZEL + MUSHROOM SAUCE RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
PORK SCHNITZEL WITH MUSHROOM SAUCE | KALOFAGAS.CA
From kalofagas.ca
JäGERSCHNITZEL – GERMAN SCHNITZEL WITH MUSHROOMS - WHERE IS MY …
From whereismyspoon.co
JAEGERSCHNITZEL (PORK CUTLET WITH MUSHROOM GRAVY) - THE …
From thedomesticman.com
TRADITIONAL GERMAN JAGERSCHNITZEL RECIPE - PLATED CRAVINGS
From platedcravings.com
PORK SCHNITZEL WITH MUSHROOM SAUCE - STAY AT HOME MUM
From stayathomemum.com.au
CLASSIC GERMAN HUNTER'S SCHNITZEL RECIPE - CHEERFUL COOK
From cheerfulcook.com
AUTHENTIC GERMAN SCHNITZEL AND JAEGER SAUCE - DELISHABLY
From delishably.com
JäGERSCHNITZEL (GERMAN HUNTER SCHNITZEL) - RECIPES FROM EUROPE
From recipesfromeurope.com
JAGERSCHNITZEL WITH CREAMY MUSHROOM SAUCE - ROTI N RICE
From rotinrice.com
PORK SCHNITZEL WITH JAEGER SAUCE - NICK STELLINO
From nickstellino.com
10 BEST PORK SCHNITZEL SAUCE RECIPES - YUMMLY
From yummly.com
TRADITIONAL JAEGERSCHNITZEL (SCHNITZEL WITH MUSHROOM SAUCE)
From carolinescooking.com
THE BEST JAGERSCHNITZEL (JäGERSCHNITZEL) MADE JUST LIKE OMA
From quick-german-recipes.com
GERMAN SCHNITZEL RECIPE ~ OMA'S JäGERSCHNITZEL
From quick-german-recipes.com
PORK SCHNITZEL WITH CREAMY MUSHROOM SAUCE - SUPERGOLDEN BAKES
From supergoldenbakes.com
JäGERSCHNITZEL PORK SCHNITZEL WITH RED WINE MUSHROOM SAUCE
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love