Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, jager-schnitzel. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Jägerschnitzel (französisch Escalope chasseur) ist ein Gericht der klassischen Küche aus gebratenem Kalbs- oder Schweineschnitzel mit einer Pilz-Tomaten- oder Pilz-Sahnesauce. Regional wird als Jägerschnitzel auch ein Schnitzel aus panierter. All Schnitzel variations are delicious, but there's something especially delicious about Immediately fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to "float").
Jager-Schnitzel is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Jager-Schnitzel is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have jager-schnitzel using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Jager-Schnitzel:
- Prepare 4 boneless thin pork chops
- Get Dash salt and pepper
- Get 1/2 cup flour
- Get 1 Tsp. paprika
- Get 1 large egg, lightly beaten
- Prepare 2 Tbs. water
- Get 3/4 cup plain breadcrumbs
- Make ready Dash salt and pepper
- Prepare 1/8 cup fresh rosemary, very finely chopped
- Get 1/2 cup vegetable oil for frying (or more)
- Get 1 lemon, sliced for garnish
- Prepare 4 sprigs parsley for garnish
Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare. I was a soldier in Germany when I first tasted Jager Schnitzel. Chef couple Brooke and Luther Fedora's new food and beer book isn't for the guy who splashes some lager into his chili and calls it a day.
Steps to make Jager-Schnitzel:
- Trim the chops of any fat. Place one chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with the flat side of a meat tenderizer (mallet).
- [A rolling pin or even a wine bottle can produce the same results] Repeat with the other chops and plate them all. Season them lightly with salt and pepper.
- Place the flour in a dish and mix in the paprika. In a shallow bowl, mix in water to the beaten egg. In the third dish, add your breadcrumbs, seasonings, and chopped rosemary.
- Dip one cutlet into the flour mixture and coat both sides and edges. Now dip in the egg wash and then lay it in the bed of breadcrumbs. Don't press the meat in the crumbs.
- Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
- Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
- [For the gravy, sauté mushrooms first and then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Lightly season and add some fried bacon pieces (optional).]
- In a deep sauté pan, heat the oil over a strong medium heat for the cutlets. Oil should heat to about 300˚F. Use enough oil so that the meat is “swimming” a bit when placed in there.
- Fry the schnitzel for 2-3 minutes (maximum) on both sides until a deep golden brown. Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
- Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.
A delicious recipe for a traditional, authentic German pork schnitzel perfect to welcome colder This authentic, classic German recipe is perfect for Octoberfest: Jaeger Schnitzel with Spaetzle. . . it will. Traditional German schnitzel or Jägerschnitzel made with boneless pork chops and served with a delicious mushroom sauce. This is the most popular German schnitzel there is, I suppose. Keep the sauce warm or flash it in the microwave, and when serving either garnish each schnitzel or pass it around the table, I serve it with either Home fried potatos, German Potato salad, Spatzeli and. Pork schnitzel (I know it isn't breaded in the picture, stfu) topped with bacon and smothered in a creamy mushroom and cheese sauce with a side of spätzle (German egg noodle).
So that is going to wrap it up for this special food jager-schnitzel recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
