Jager-Schnitzel

Name: Jager-Schnitzel
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless thin pork chops; Dash salt and pepper; 1/2 cup flour; 1 Tsp. paprika; 1 large egg, lightly beaten; 2 Tbs. water; 3/4 cup plain breadcrumbs; Dash salt and pepper; 1/8 cup fresh rosemary, very finely chopped; 1/2 cup vegetable oil for frying (or more); 1 lemon, sliced for garnish; 4 sprigs parsley for garnish

Rick M @RickM_PTC

PTC, GA.

The familiar Wiener-Schnitzel is made with veal cutlets. The classic Jager Schnitzel (meaning “Hunter”) is made with pork and is served with a rich mushroom gravy. Schweines-Schnitzel is basically the same but served plain with a lemon slice. But either way, there are indeed many more variations and ways to top this classic German dish. Prost!

Saved

Ingredients

4 servings

4boneless thin pork chops
Dashsalt and pepper
1/2 cupflour
1 Tsp.paprika
1large egg, lightly beaten
2 Tbs.water
3/4 cupplain breadcrumbs
Dashsalt and pepper
1/8 cupfresh rosemary, very finely chopped
1/2 cupvegetable oil for frying (or more)
1lemon, sliced for garnish
4 sprigsparsley for garnish

Saved

Steps

1

Trim the chops of any fat. Place chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with a meat mallet.
2

Think F-E-C. Flour in one dish with some paprika. Egg wash in a shallow bowl. Crumbs in dish seasoned with spices and chopped rosemary.
3

Dip one cutlet into the flour mixture and coat both sides. Now dip both sides in the egg wash and then both sides in the breadcrumbs.
4

Place on a clean serving plate. Repeat the process and then place them all (plated) in the refrigerator.
5

For the gravy, sauté mushrooms in a small pot then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Whisk as you heat to a slight boil. Lightly season and reduce heat to warm.
6

In a deep pan, heat the oil over a strong medium heat for the cutlets. Heat to about 300˚F. Use enough oil so that the meat will be “swimming” a bit when placed in there.
7

Fry the schnitzel for 2-3 minutes (maximum) per side until a deep golden brown.
8

Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
9

Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.