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Jager-Schnitzel
Jager-Schnitzel

Before you jump to Jager-Schnitzel recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to jager-schnitzel recipe. To make jager-schnitzel you need 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Jager-Schnitzel:
  1. Use boneless thin pork chops
  2. Use salt and pepper
  3. Use flour
  4. Take paprika
  5. Get large egg, lightly beaten
  6. Prepare water
  7. Take plain breadcrumbs
  8. Use salt and pepper
  9. Provide fresh rosemary, very finely chopped
  10. Provide vegetable oil for frying (or more)
  11. Take lemon, sliced for garnish
  12. You need parsley for garnish
Instructions to make Jager-Schnitzel:
  1. 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).
  2. [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.
  3. 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.
  4. 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.
  5. Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
  6. Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
  7. [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).]
  8. 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.
  9. 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.
  10. Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.

Jaegerschnitzel (or Jägerschnitzel) is a traditional German dish that consists of a creamy mushroom sauce served over crisp, thick, breaded cutlets of meat. It's a German dish that just screams 'autumn'! You can also serve schnitzel with a mushroom sauce which is called Jaeger Schnitzel. Store leftover schnitzel in an airtight container in the fridge. They keep for a few days and taste great cold.

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