Old Munchen Jager Schnitzel Brown Gravy Recipe 45
JAGERSCHNITZEL
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
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
OLD MUNCHEN JAGER SCHNITZEL - BROWN GRAVY RECIPE - (4/5)
Provided by linguini
Number Of Ingredients 21
Steps:
- Brown gravy: In a medium saucepan, melt the butter over medium heat. Add the flour and stir for 5 minutes until the mixture is golden brown. Add garlic and saute for about 30 seconds. Whisk in beef broth. Add ketchup, mustard and Worcestershire. Bring to a simmer, reduce heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper. Leftovers can be frozen. Thin with a little beef stock or water when reheating. Makes 2 1/4 cups gravy. Dinner: Slice each pork loin in half horizontally to make 4 thin chops. On a sturdy work surface, pound each piece with a meat mallet to 1/8 inch thickness. Dredge each pork cutlet in flour to coat lightly. In a small bowl, mix together salt, pepper, paprika and garlic. Use mixture to season both sides of cutlets. Heat butter and oil in a large skillet over medium-high heat. When butter mixture is hot, add 2 pork cutlets, mushrooms and onion. Cook about 3 minutes, turning meat halfway through. Remove and repeat with remaining cutlets. Once onions and mushrooms are soft, remove, and drain the pan of grease, leaving bits of pork, onions and mushrooms in skillet. Return skillet to stove over medium heat. Add wine and stir, removing bits from bottom of skillet. Add gravy and stir. Return pork, onion and mushrooms to pan; reduce heat to low. Simmer lightly for 2 or 3 minutes, or until alcohol is burned off. Remove from heat; sauce will thicken slightly as it sits. Serve meat with wide noodles, with extra gravy as desired.
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- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
- Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.
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