Jägerschnitzel

Jägerschnitzel
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Traditional German Jagerschnitzel  (Jägerschnitzel meaning “hunter’s cutlets” in English) is pan fried pork cutlets served with sliced lemons and a yummy mushroom gravy on the side to pour over the schnitzel and wonderful over mashed potatoes. This goes well with my German Cabbage Soup, German Green Beans and Warm German Potato Salad if you want to make a complete German meal. 

Jagerschnitzel
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Gravy
  1. 2 Tablespoons olive oil
  2. 8 ounces (appx) fresh mushrooms, sliced
  3. 3 Tablespoons butter
  4. 3 Tablespoons flour
  5. 1 can beef broth
  6. 1-2 drops Kitchen Bouquet liquid
  7. salt and freshly ground black pepper, to taste
  8. ½ cup sour cream
Schnitzel
  1. 1-2 cups peanut oil
  2. 8 thin pork cutlets, tenderized and pounded thin if not thin enough (should be about 1/4-inch)
  3. Salt and pepper, to taste
  4. Seasoned salt
  5. 1/2 cup all purpose flour
  6. 1 cup plain bread crumbs
  7. 3 eggs, beaten
  8. 2 lemons, sliced
  9. chopped parsley
Instructions
  1. To make the gravy, heat olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
  2. In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
  3. Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper, if needed, and add sour cream, stir.
  4. While the gravy is simmering, fry the schnitzel. Heat the oven to 250 degrees and place a baking dish on the middle shelf. In a cast iron skillet or heavy nonstick skillet, heat oil on medium high heat until it reaches 300-350 degrees.
  5. Set up 3 shallow dishes in this order-flour, beaten eggs, bread crumbs. Add seasoned salt to bread crumbs and mix. Working quickly, dip the chops in the flour, the egg, and the breadcrumbs, in that order. Make sure to lightly dredge and shake off excess crumbs. Fry 2-3 pieces at a time 2 minutes on each side until golden. Transfer to a paper towel-lined plate to drain, then place in heated dish in oven. Layer with sliced lemons to add flavor.
  6. Serve out of baking dish with lemons and sprinkle with parsley right before serving. Serve with mushroom gravy on the side.
  7. Don't press the breadcrumbs into the meat. Coat gently but thoroughly, and gently shake off the excess crumbs. Make sure the cooking oil is hot enough at this point (about 280°F) as you don't want the Schnitzel to sit around in the coating for long before frying.
  8. Fry the Schnitzel for about 2-3 minutes on both sides. When they're a deep golden brown, transfer them to a plate that's lined with paper towels. Serve immediately with the mushroom gravy and your choice of sides.
Paula Todora http://paulatodora.com/


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