Eat like a German - German Recipe:
Jägerschnitzel

Jägerschnitzel
Jägerschnitzel
[ source: Flickr]

Serves: 4 persons

Prep time:
Cook time:
Total time:

Jäger Schnitzel (French Escalope à la chasseur) is a court of classical cuisine of fried veal or pork cutlet with a mushroom and tomato or mushroom cream sauce. Regional is now known as Hunter's steak and a fillet of breaded, fried Jagdwurst with tomato sauce.

Common side dishes are potatoes, mashed potatoes, fries, pasta or potato salad. Alternatively, the East German variant is served as a garnish to schnitzel and tomato stew.

[ source: wikipedia ]

Ingredients:

  • 1 lb. boneless pork or veal cutlets
  • 2 eggs (beaten)
  • 1/2 cup bread crumbs
  • oil
  • 2 oz bacon (diced)
  • 4 oz onions (chopped)
  • 8 oz mushrooms (sliced)
  • 1 Tbsp tomato paste
  • 1/2 cup water
  • 1/2 cup dry wine
  • dash of thyme
  • pepper
  • salt
  • 1/2 tsp paprika
  • 1 Tbsp parsley
  • 2 Tbsp sour cream

Procedure:

Step 1. 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 bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.

Step 2. Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.




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