Jägerschnitzel

A true German treat! This recipe keeps the outside nice and crispy while keeping the interior delightfully tender. The mushroom gravy is a great addition.

Enjoy!

🍷 Wine pairing: A true German Riesling or Gewürztraminer is perfect with this meal but if you don’t have access to these, try a nice crisp Chardonnay.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Serves: Dinner for 2

Ingredients

• The schnitzel

  ·       2 Moody’s pork cutlets

  ·       Olive oil or avocado oil for frying

  ·       Salt and pepper to taste, liberally season the cutlets

  ·       1/3 C flour, with 1 t salt

  ·       2 eggs, lightly beaten

  ·       ¾ C plain breadcrumbs

  ·       Mushroom gravy (see below)

  ·       Fresh chopped parsley for garnish

• The gravy

  ·       2 T butter or bacon grease

  ·       1 yellow onion , chopped

  ·       1 garlic clove, minced

  ·       4 T unsalted butter

  ·       4 T all-purpose flour

  ·       2 C beef broth (1 can is fine)

  ·       Sea salt to taste

  ·       ½ t sugar

  ·       ¼ t dried thyme

  ·       ¼ t ground pepper

  ·       Optional: heavy cream for a creamier gravy

Instructions

Cook’s comment: Prepare all your ingredients, your mis en place* for the schnitzel and then begin cooking the gravy.  When you have reached the simmering stage of the gravy prep, begin with the cutlets.

The mushroom gravy

1.     Melt the butter or bacon grease in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook for another minute.

2.     Add the mushrooms and cook 7 to 8 minutes until golden and the liquid from the mushrooms has evaporated.

3.     Add the butter and melt.  Add the flour and stir to combine; cook for about 3 minutes, stirring continually.

4.     Add the beef broth, thyme, sugar, salt and pepper. Stir continually until the gravy thickens. Cover and simmer on low for 5 to 10 minutes, stirring occasionally; add salt and pepper to taste.

5.     If you want the gravy to be richer add some cream, thinner add water.

The schnitzel

1.     Take the Moody’s prepared cutlets and lightly sprinkle both sides with salt and pepper.

2.     Get the oil heating in your skillet while prepping the next step; just enough oil to allow the cutlets to slightly submerge. Once the oil has reached about 330°F you should have completed the next step and are ready to fry the cutlets – about 2 to 3 minutes per side.

3.     Place the flour mixture, egg, and breadcrumbs (FEB) in 3 separate shallow bowls. Dredge the cutlets through the FEB, coating both sides and all edges Gently shake off the excess crumbs and fry immediately, so the schnitzel does not become soggy.

4.     Serve immediately and top with mushroom gravy being careful not to drench the cutlets.

5.     Garnish with chopped parsley.

*Mise en place:  a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking