PORK SCHNITZEL WITH MUSHROOM GRAVY
Steps:
- Tenderize pork chops with a meat mallet. Lightly beat 2 eggs. Add paprika to flour and place in a shallow dish. Zest lemons into bread crumbs. Set lemons aside for later. Add salt and pepper to bread crumbs.
- Preheat skillet (preferably either heavy bottomed stainless steel or iron skillet). Bread chops by first coating with flour, then dipping in the egg mixture, then into the bread crumb mixture. Add 3 Tbsp. olive oil and 1 Tbsp. butter to skillet. Add 3 breaded chops and cook on each side over medium heat for about 6 to 8 minutes on each side. (Depending on thickness). Remove chops to a heated platter and cover to keep warm. Repeat process for last 3 chops.
- Add last Tbsp. butter and the bouillon cube to skillet and saute sliced mushrooms until tender. Remove mushrooms to a bowl and set aside.
- Deglaze skillet with white wine and allow to reduce by half. Add 2 cups hot water and whisk in gravy mix. Return mushrooms to skillet and cook over medium heat until slightly thickened.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEST MUSHROOM GRAVY
Steps:
- Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
- Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
Nutrition Facts : Calories 151 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 530 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
PORK SCHNITZEL W/MUSHROOM GRAVY
If you love the other "white" meat you'll love this simple recipe. However, when I made it a few weeks ago I was just creating and didn't pay attention to my amounts nor did I right them down. So these are estimates on amounts. I will make it again and then edit the recipe for you. I wanted to post it because I didn't want to...
Provided by Kimberly Biegacki
Categories Pork
Time 35m
Number Of Ingredients 18
Steps:
- 1. Now if you purchase pork loin you'll have to use the mallet and thin out. Season your cutlets with salt and pepper. Next, dip in flour, combine your eggs and milk; whisk well. Dip your cutlet into that mixture and then last in the combined cornflakes, breadcrumbs and paprika.
- 2. Add your oil to frying pan and fry your breaded pork cutlets for about 3-4 minutes on each side.
- 3. Meanwhile, you can sauté your shrooms & onions in some butter, then add white wine or chicken broth. I didn't measure my onion powder or garlic salt so use to your discretion.
- 4. I had leftover Spaetzel so I fried it up with some butter, garlic salt and pepper. You can serve this over any noodle you want, rice or even mashed potatoes.
JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)
Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.
Provided by JanetB-KY
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
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 the bread crumbs that have been combined with the flour.
- Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
- Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
- Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
PORK SCHNITZEL WITH MUSHROOM GRAVY
Steps:
- In shallow dish, combine flour, salt and pepper; press pork into flour mixture and turn to coat. Reserve remaining flour mixture. In skillet, melt butter over meduim-high heat; fry pork, in batches and turning once, until just a hint of pink remains inside, about 6 minutes (or until no longer pink for chicken and turkey). Transfer to plate; keep warm. In the same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy cause; pour over pork. Sprinkle with parsley.
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.
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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.
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- Prepare breading stations for the schnitzel by beating the eggs and water for an egg wash in a shallow dish. In another shallow dish, combine 2 cups breadcrumbs, garlic powder, salt, and pepper. In a third shallow dish, add the flour, salt, garlic powder, smoked paprika, and black pepper.
- Trim fat from pork chops so they don't curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet so as not to tear the meat.
- Dip each pork chop in the flour mixture, shaking off any excess, then in the egg wash, then in the breadcrumbs. Transfer to a baking sheet while repeating until all of the pork chop has been breaded.
- Heat enough oil to cover the bottom of a large cast iron pan or dutch oven by about 1/4 inch until very hot, about 350 degrees F. Cook 1 schnitzel at a time, shaking the pan and moving the schnitzel periodically so it doesn't stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through, then remove and transfer to wire rack set over a sheet pan. Place in oven to keep warm while frying remaining schnitzel.
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