Jägerschnitzel Recipes

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.

THE BEST JAGERSCHNITZEL SAUCE (JäGERSCHNITZELSOSSE) MADE JUST LIKE OMA

Steps:

• Follow the full directions in the recipe to make the sauce

JAEGER SCHNITZEL

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.

JäGERSCHNITZEL (GERMAN HUNTER SCHNITZEL)

Steps:

• For the schnitzel, grab three large plates with high sides. Put flour on the first plate, the cracked and whisked eggs on the second, and breadcrumbs on the third.
• Trim any excess fat on the pork chops if desired. Then place one piece of pork chop between two pieces of cling wrap - you can also use a freezer bag - and pound it with the smooth side of a meat hammer until it's very thin. A small chop can become quite large when pounded thin - but be careful not to break through/create holes in the meat.
• Remove the cling wrap and add salt and pepper to both sides of the meat, then set this piece aside. Pound and season the rest of the pork.
• To coat the meat, take one piece and place it onto the plate with flour. Press down gently so the underside is coated in flour, then flip the meat and do the same with the other side. Lift the meat and place it flat into the egg plate. Again, press gently into the egg, lift, flip, and coat the other side. Lift the meat and allow any excess egg to drip off back onto the plate. Now, place the meat flat into the breadcrumbs. Press down lightly and make sure the whole side is covered in breadcrumbs, then flip the meat and coat the other side. Put this coated meat on a clean, dry plate and repeat the steps for the rest of the meat.
• On the stove, heat the oil, lard, or shortening in a large frying pan. Once the oil is hot (place a wooden spoon in the hot grease - if bubbles form, it's hot enough) place one piece of meat into the pan. Depending on the size of the frying pan, you may have to cook the schnitzel one or two at a time. Fry the meat on medium heat for around 3-4 minutes until golden brown, then flip the schnitzel carefully in the pan to brown the other side for 3-4 minutes. Be careful not to break or damage the delicate breadcrumb outer coating. Transfer the cooked Schnitzel to a plate and fry the rest of the breaded pork chops.
• To make the sauce, first, clean the mushrooms with a paper towel - don't clean them under running water unless they are very dirty since they'll soak up the water and might lose some of their taste.
• Cut the mushrooms into slices. Also, peel and finely chop the onion.
• Heat the oil in a medium-large frying pan. Add the onions and sauté them on medium heat until translucent. Now add the mushrooms and fry them on medium heat until they lose some of their water content and appear browned and cooked. Stir regularly.
• To thicken the sauce, you can either push the contents of the pan to one side now, melt the butter, then add the flour and mix until lump-free. Alternatively to thicken you can also just add some cornstarch later - your choice.
• Now slowly add the broth, the whipping cream, and the thyme (alternatively Italian spice) and give everything a good stir. Let it simmer on medium-low heat until the sauce has reached your desired consistency. If you haven't added the flour and butter earlier and want your sauce to thicken more, dissolve approximately one tablespoon of cornstarch in a little bit of cold water and add it to the pan. Stir well and bring the sauce back to a simmer to allow the cornstarch to activate and thicken the sauce. Add salt and pepper to taste.
• Remove the pan with the sauce from heat and serve immediately with the Schnitzel and french fries, fried potatoes, or similar. Whether you pour the sauce on top of the Schnitzel, place the schnitzel on top of the sauce or eat it on the side is completely up to you (but it's been a long-debated topic).

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.

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:

• 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.

JAEGERSCHNITZEL

Steps:

• Preparation of meat: pound cutlets and rub in salt and pepper.
• Let stand for about 10 minutes.
• Dip the cutlets in beaten egg and then in crumbs.
• Brown in a small amount of oil over a low heat for about 10 minutes on each side. Preparation of gravy Whilemeat is browning, saute bacon and onions until golden brown.
• Add tomato paste and mushrooms, and saute over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream.
• Pour over Schnitzel.