Monday, August 10, 2015

German Fest Recipe Tutorial: Jaeger Schnitzel

Next up is the main course of our meal. No one really cared for the gravy part of this, but oh well. I loved it.


Get all ingredients for your schnitzel together.

He also puts some seasoning in the flour. Some garlic and onion powder, smoked paprika, salt and pepper. The bread crumbs are just plain.

Break your eggs into a separate dish.


Put a little milk in there and whisk it all up.


Lookit that egg bath!

What you don’t see is that Mr. Good Witch has pounded the snot out of some pork chops.



Flour up your beaten pork.


Dip it in the egg wash.


Cover it up with the bread crumbs.


Fry them up in a skillet with about 1/4” of hot oil or Crisco. It only takes like 2-3 minutes a side.


Rest them on some paper towels while you make the gravy.


Throw down some button mushrooms in a bit of olive oil until they’ve released their juices and get all yummy looking.


I mean, c’mon… These look fabulous. But take them out of the skillet and set to the side.


Put some margarine in the same skillet and sprinkle your flour to the grease to make a roux and cook for a couple of minutes.


Then add your beef broth and whisk it in. Add your mushrooms back in and let simmer for about 15 minutes or so.


Doesn’t that look fabulous?!


Throw down the schnitzel and cover with the mushroom gravy and voila! Jaeger Schnitzel!!!! Y’know, this was the first time I had ever had schnitzel, let alone Jaeger Schnitzel, and I was thoroughly pleased. It was sooooo flipping yummy. I’m pretty sure my mother-in-law would have tipped her glass and dug in.


Photo Courtesy of Aleta Sanford

Jaeger Schnitzel

4 boneless pork chops

1/2 c flour

1 tsp salt

2 (or more) eggs beaten

3/4 c bread crumbs

5 oz button mushrooms sliced

3 tbsp butter

3 tbsp flour

1 14.5 oz can beef broth.


Place pork chops between waxed paper and pound until 1/4 inch thick.

Dip chops into flour, egg, then bread crumbs.

Fry schnitzel for 2-3 minutes until deep golden brown.


In separate skillet, heat tbsp or so of olive oil and add mushrooms. Cook until they have released their juices and most has evaporated. Transfer mushrooms to a bowl.

In same skillet, melt butter, add flour. Whisk to combine. Cook until golden brown, at least 3-4 minutes.

Slowly add beef broth and whisk together. Return mushrooms to skillet. Bring gravy to simmer, reduce heat and simmer for 15 minutes. Season with salt and pepper to taste.

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