Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, jager-schnitzel. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Jager-Schnitzel is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Jager-Schnitzel is something which I have loved my whole life. They’re nice and they look wonderful.
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 Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook jager-schnitzel using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Jager-Schnitzel:
- Make ready 4 boneless thin pork chops
- Get Dash salt and pepper
- Take 1/2 cup flour
- Prepare 1 Tsp. paprika
- Prepare 1 large egg, lightly beaten
- Make ready 2 Tbs. water
- Take 3/4 cup plain breadcrumbs
- Take Dash salt and pepper
- Take 1/8 cup fresh rosemary, very finely chopped
- Get 1/2 cup vegetable oil for frying (or more)
- Take 1 lemon, sliced for garnish
- Get 4 sprigs parsley for garnish
I was a soldier in Germany when I first tasted Jager Schnitzel. Reddit gives you the best of the internet in one place. In this episode of Culinary Secrets with Chef Tomm I will teach you how to make my all time favorite meal, Jager Schnitzel. I'm sure after you try it, it will… Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter).
Instructions 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.
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. 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. Jäger: Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside. Add a little butter or bacon drippings to the.
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