Best Jagerschnitzel The Germany Way Pork Steaks Or Cutlets Recipes

JAGERSCHNITZEL - GERMAN PORK CUTLETS

Steps:

• Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
• In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
• Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
• Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.

JAGERSCHNITZEL

Steps:

• In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
• Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

JAGERSCHNITZEL (GERMAN PAN FRIED PORK CUTLETS IN MUSHROOM GRAVY) RECIPE - (3.9/5)

Steps:

• In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.Place in oven at 200 to keep warm Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned.Add beef broth. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; Add some hot broth to cornstarch mixture and whisk to combine. Stir mixture into skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately. Serve with Buttered Noodles and red cabbage

JAGERSCHNITZEL

Steps:

• 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 oil in skillet.
• Fry until golden brown (1 or 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. I set the oven at 200 degrees Fahrenheit.
• Sauté bacon, onions, and mushrooms until golden brown.
• Add gravy and sauté over a low heat.
• Add thyme, paprika, parsley, pepper, and salt.
• Simmer for about 5 minutes.
• Pour gravy over Schnitzel just before serving.

JAGERSCHNITZEL (HUNTER'S SCHNITZEL)

Steps:

• Pound the cutlets and rub in the salt and pepper.
• Let stand for about 10 minutes.
• Dip cutlets into the beaten egg and then, crumbs.
• Brown in a small amount of oil over low heat for about 10 minutes on each side.
• While meat is browning, saute' the bacon and onions until golden brown.
• Add the tomato paste and mushrooms and saute' over a low heat.
• Add the wine, water, and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream.
• Pour over the schnitzel.

JAGERSCHNITZEL

Steps:

• Heat oil in pan over medium-high heat.
• Season pork chops with salt and pepper, to taste.
• Dredge pork chops in flour, fry until golden brown.
• Remove pork chops, keep warm.
• After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
• Add bacon to the pan, cook for 3-4 minutes.
• Add onion to pan, cook until translucent.
• Add mushrooms (including water), cook for 5 minutes, stirring often.
• Dissolve bullion cube in water, then add to pan.
• Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
• Combine cornstarch and sour cream, add to pan and mix well.
• Heat gravy until warm, but do not boil.
• Spoon gravy over pork chops, serve immediately.

JAGERSCHNITZEL RECIPE - (4.3/5)

Steps:

• In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
• In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
• Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.