Jagerschnitzel With Bacon Mushroom Gravy Jager Hunter Recipes

SECRET JAGERSCHNITZEL - GERMAN HUNTER SCHNITZEL

Steps:

• I searched Google for Jagerschnitzel and found the top ranked recipes that were only reasonably acceptable. Many cooked the schnitzel improperly. Many used non-traditional ingredients, the sauce was thick and goopey instead of smooth and shiny and one recipe even used jarred gravy. Others result in a thick greasy coating. Yikes! A good schnitzel should have a coating that puffs up and separates from the meat when consuming and not adhere like glue. The sauce should be gently flavored, not over seasoned, and somewhat thin compared to thick western style gravy. Here's my version that when I tested reminded me of my last trip to Germany. Pre-heat the oven to 300℉ (150℃) for keeping schnitzel warm whilst you prepare any accompanying sides. Heat a skillet over medium heat and begin cooking the bacon until crispy. Meanwhile prepare the dredging for the schnitzel. In a small bowl whisk together the flour, salt, garlic powder and black pepper. Distribute on a plate and set aside. In the small bowl, whisk together the bread crumbs, salt, black pepper and garlic powder. Distribute on a plate. One secret to a good snitchzel is to use fine bread crumbs. This helps allow the coating to puff up and away instead of becoming glued to the meat. If your bread crumbs are coarse then toss them into a food processor and whiz until they are fine. Not too fine though or you'll end up with flour. In a shallow pie disk or pie plate whisk together the eggs along with a tablespoon of oil. Another secret to help create a crisp coating that won't adhere itself completely to the chop. Set this aside as well. flour mixture and bread crumb mixture."> Your bacon should be ready. Remove to paper toweling to drain. Reserve two tablespoons of fat in the pan. Add the onions and sauté until beginning to become translucent, about 5 minutes. Add the sliced mushrooms and continue to saute. Meanwhile, trim the pork chops of fat if desired. Place each chop between two pieces of plastic wrap and pound with a meat mallet or even a heavy pot until they are an even ¼ of an inch (7mm) thick. Season with salt and pepper. Your mushrooms should be ready for the next step. Add two tablespoons of flour to the skillet and mix, cooking for 1 to 2 minutes to make a roux. While stirring constantly add the red wine and the beef stock. Reduce heat to medium-low and stir frequently at a low simmer to reduce and thicken, about 5 minutes. Dip each pork chop, thoroughly coating, first in the seasoned flour. Using tongs dip in the egg wash and then into the bread crumbs. Set on a wire rack. The secret to obtaining the best coating is to use an ample amount of oil for frying and ensure that it is well heated to very hot, just before smoking. The hot oil will help ensure that steam will prevent the coating from absorbing a lot of oil and becoming greasy. Heat a cup of cooking oil in saucier pan (with high sides and big enough for frying) or a dutch oven. Once the oil is hot carefully lay in each prepared schnitzel, cooking one at a time. Shake the pot and keep the schnitzel moving (mind the hot oil) about two minutes or until golden brown. Turn the schnitzel over to brown the other side, about one minute. Remove, drain and place on a wire rack over a sheet pan in the warm oven to keep warm while you cook the rest of the schnitzels. Add half and half (10%) cream to the sauce and combine. Remove the sauce from heat and add a small pat of butter to give it some added sheen if desired along with a grinding of fresh black pepper. To serve: Place a schnitzel on each plate. Divide the mushroom sauce among the plates, spooning over each of the schnitzels. Top with the crispy bacon and parsley for color. Serving with spatzel for an authentic touch or egg noodles work equally as well.

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)

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.

JäGERSCHNITZEL

Steps:

• Fry the chopped bacon over medium-high heat until browning and the fat has been rendered.
• Add 2 tablespoons of butter and melt with the bacon.
• Add the diced onion and sliced mushrooms, saute for about 5 minutes or until the mushrooms are tender and the onion is translucent.
• Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
• Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes.
• The gravy should thicken while simmering. If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.
• Using three shallow dishes, make a dredging station. Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third.
• Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour before moving to the next step.
• Coat the flour-coated pork thoroughly with the beaten egg. Allow excess egg to drain off pork before moving to the next step.
• Bread the egg-coated pork with the plain breadcrumbs. Press the breadcrumb into the pork gently, patting it onto the sides and all surfaces as needed.
• Pan-fry the breaded pork in a deep skillet or frying pan over medium-high heat. Use enough oil so that the heated oil comes up a bit over halfway on the sides of the pork cuts. Cook for approximately 3 minutes per side.
• Transfer the fried schnitzels to a paper towel-lined plate when done and repeat for each pork chop or pork steak. Schnitzels can be kept in a warmed oven while the remaining pork is fried.
• Heat the gravy if needed before serving, then serve each schnitzel with a generous amount of gravy for a wonderful jagerschnitzel dinner.

JAGERSCHNITZEL

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.

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY

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.