Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, jager-schnitzel. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Jager-Schnitzel is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Jager-Schnitzel is something which I’ve loved my entire life.
All Schnitzel variations are delicious, but there's something especially delicious about Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. In this episode I will show you how to make my all time favorite meal, Jager Schnitzel! One try and I'm sure you will love it too!
To begin with this recipe, we must prepare a few ingredients. You can cook jager-schnitzel using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Jager-Schnitzel:
- Make ready 4 boneless thin pork chops
- Prepare Dash salt and pepper
- Get 1/2 cup flour
- Prepare 1 Tsp. paprika
- Get 1 large egg, lightly beaten
- Get 2 Tbs. water
- Prepare 3/4 cup plain breadcrumbs
- Make ready Dash salt and pepper
- Make ready 1/8 cup fresh rosemary, very finely chopped
- Prepare 1/2 cup vegetable oil for frying (or more)
- Take 1 lemon, sliced for garnish
- Make ready 4 sprigs parsley for garnish
Jaeger Schnitzel or Jägerschnitzel means hunter's schnitzel. Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.
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.
I was a soldier in Germany when I first tasted Jager Schnitzel. Cooking Channel serves up this Jaeger Schnitzel recipe plus many other recipes at We took the traditional German Schnitzel, a crispy breaded veal cutlet, to a new and luscious. German Schnitzel With A Creamy Mushroom Jaeger Sauce. German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. The Jaeger Schnitzel has a creamy gravy with mushrooms, bacon and onions, spiced with thyme, salt, and pepper and finished off with crème frâiche.
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