Jägerschnitzel

Schnitzel is technically any type of meat that has been pounded, dredged, breaded, and fried. The most common types of meat used for schnitzel in Germany are veal and pork.

“Jägerschnitzel” is the German word for “hunter’s cutlets”, and the dish was originally named because hunters could easily create the dish while on long trips through the forest and mountains because of the accessibility to mushrooms and pork, or other wild game (e.g., wild boar, venison). In earlier times, Jägerschnitzel was made from whatever wild game was available and was not typically coated in a breading mixture; however, as times have changed, Jägerschnitzel is now most commonly served with breaded pork or veal and is topped with a delicious, flavorful, and creamy mushroom and bacon gravy.

Jägerschnitzel is most commonly served with boiled potatoes, mashed potatoes, or fries, and a simple salad.

 

Ingredients

4 boneless pork chops

1 cup flour

1 teaspoon salt

1/4 teaspoon pepper

2 large eggs, lightly beaten

1 cup plain dried breadcrumbs

1/4 teaspoon dry thyme

2 tablespoons extra-virgin olive oil

2 tablespoons butter

 

For the sauce:

3 slices bacon, diced

1/2 large yellow onion, diced

1 pound mushrooms, sliced

2 tablespoons butter

2 tablespoons flour

1/4 cup dry red wine

1/4 cup beef broth

Salt and pepper

1/4 teaspoon thyme

1/2 cup heavy cream

2 tablespoons fresh parsley, chopped

 

Directions:

Place each pork chop between two sheets of plastic wrap. Use a meat tenderizer to pound the pork until it is 1/4 inch thick.

In a dish, mix the flour, salt, and pepper. In another dish, add lightly beaten eggs. In a third dish, add the breadcrumbs and thyme. Add a pinch more salt to the breadcrumbs if desired.

Lightly dredge each pork chop in the flour, then the egg, then the breadcrumbs. It is important to lightly coat the pork chop in the breadcrumbs, gently shaking off any excess. Do not press breadcrumbs into the pork chop. This ensures a light and crispy coating.

 

Heat the oil and butter in a large nonstick skillet over medium-high heat. Cook the pork chops until they are golden brown and crispy (approximately 3-4 minutes per side). Place the pork chops on paper towel to get rid of any excess oil and butter. Keep warm in an oven heated to 200 degrees.

 

For the sauce:

Using the same pan, add diced bacon and onion and cook for three minutes. Add mushrooms and cook for another three minutes. Remove and set aside in a small bowl.

Add 2 tablespoons butter and 2 tablespoons of flour to the pan to create a light brown roux (approximately 3 minutes). Add the wine, broth, salt, pepper, and thyme to the pan. Bring the mixture to a simmer and simmer until the liquid reduces and thickens to a desired consistency (approximately one minute). Add the onion, bacon, and mushrooms back to the sauce. Stir in the cream and parsley. Simmer, stirring frequently until thickened (approximately one minute). Add salt and pepper to taste.

Serve the sauce and schnitzel with German potato dumplings, over egg noodles, or with a side of French fries and a tossed salad.

 

Sources:

http://www.germanfoodguide.com/schnitzel.cfm

http://honest-food.net/wild-game/venison-recipes/medallions-backstraps-tenderloins/classic-jaeger-schnitzel/