Jagerschnitzel Recipe 435

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JAGERSCHNITZEL



Jagerschnitzel image

Jagerschnitzel are crispy breaded schnitzels topped with an easy creamy mushroom bacon gravy. Learn how to make this classic German recipe!

Provided by Julia Foerster

Categories     Main

Time 30m

Number Of Ingredients 13

3 Tbsp butter (divided)
2 slices bacon (chopped)
1 small onion (chopped)
1 lb cremini or white mushrooms (sliced)
2 Tbsp all-purpose flour
3/4 cup beef broth (or vegetable broth)
3/4 cup heavy cream
1/2 tsp dried thyme
2 Tbsp chopped fresh parsley
2 Tbsp milk
1/2 tsp salt
Pepper (to taste)
4 Breaded Schnitzel

Steps:

  • In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.
  • Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.
  • Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.
  • Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.

Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Protein 7 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 92 mg, Sodium 635 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

JAGERSCHNITZEL



Jagerschnitzel image

After spending 6 years in Germany, I decided to finally make this meal from scratch. This really turned out to be a very tasty meal. I use the left over oil for a side order of fries while I fix the gravy. The gravy also makes an excellent dip for the shoe string fries.

Provided by Its all good

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

oil
1 lb boneless pork or 1 lb veal cutlet
salt and pepper
2 eggs (beaten)
1/2 cup plain breadcrumbs
5 slices bacon (diced)
4 ounces sweet onions (chopped)
8 ounces mushrooms (sliced)
12 ounces gravy (jar)
1 dash thyme
1/2 teaspoon paprika
1 tablespoon parsley
pepper
salt

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.

Nutrition Facts : Calories 479.6, Fat 22, SaturatedFat 7.5, Cholesterol 118.9, Sodium 2957.2, Carbohydrate 43.7, Fiber 2.3, Sugar 2.2, Protein 25.9

JAGERSCHNITZEL



Jagerschnitzel image

This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.

Provided by DSPIRAL73

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 4

Number Of Ingredients 12

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 ½ cups water
1 cube beef bouillon
1 tablespoon cornstarch
½ cup sour cream

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.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)



Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter) image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 to 6 Servings

Number Of Ingredients 19

1 1/2 pounds pork loin, cut into 6-ounce portions
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons mustard
1 cup crushed unsalted crackers
1 cup panko bread crumbs
1/2 pound bacon, diced
1/2 diced yellow onion, approximately 1/2 cup
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
  • In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
  • Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

JAEGER SCHNITZEL



Jaeger Schnitzel image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

20 ounces beef or veal or venison leg, tri tip or shoulder, cut into 1/2-inch
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves
Noodles or mashed potatoes, as an accompaniment

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



Jaeger Schnitzel image

This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread.

Provided by Helene Rose-Carson

Categories     World Cuisine Recipes     European     German

Time 2h30m

Yield 8

Number Of Ingredients 7

2 pounds boneless pork chops, cubed
oil for frying
2 eggs, beaten
plain bread crumbs
3 (1 ounce) packages dry mushroom gravy mix
1 pound fresh mushrooms, coarsely chopped
1 (16 ounce) package dry egg noodles

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.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 53.5 g, Cholesterol 168.7 mg, Fat 9.1 g, Fiber 3.2 g, Protein 38.6 g, SaturatedFat 2.8 g, Sodium 828 mg, Sugar 2.8 g

JAGERSCHNITZEL



Jagerschnitzel image

Jagerschnitzel, or Hunter's Schnitzel, is as close to German comfort food as it gets. Pork cutlets served with a rich, creamy mushroom gravy, this recipe is as delicious as it is simple!

Provided by Ninjafluff

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

8 boneless pork chops
1/2 cup canola oil
1 cup flour
1 (8 ounce) can mushrooms
1 1/2 cups hot water
1 beef bouillon cube
1/2 cup sour cream
1 tablespoon cornstarch
2 slices bacon, chopped
1/2 medium onion, chopped
salt
pepper

Steps:

  • Heat oil in pan over medium-high heat.
  • Season pork chops with salt and pepper, to taste.
  • Dredge pork chops in flour, fry until golden brown.
  • Remove pork chops, keep warm.
  • After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
  • Add bacon to the pan, cook for 3-4 minutes.
  • Add onion to pan, cook until translucent.
  • Add mushrooms (including water), cook for 5 minutes, stirring often.
  • Dissolve bullion cube in water, then add to pan.
  • Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
  • Combine cornstarch and sour cream, add to pan and mix well.
  • Heat gravy until warm, but do not boil.
  • Spoon gravy over pork chops, serve immediately.

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