JäEGER SCHNITZEL AND MUSHROOM SAUCE
Thin, crispy, breaded pork cutlets smothered in a rich white wine mushroom sauce. Jäeger Schnitzel with Mushroom Sauce is one of Germany's most popular dishes.
Provided by Pat Nyswonger
Categories Main Dish
Time 55m
Number Of Ingredients 7
Steps:
- Make the white wine mushroom sauce and keep it warm while you prepare the pork.
- Set a wire cooling rack over a baking sheet and reserve
- Pound the pork slices between two sheets of plastic wrap to a 1/4-inch thickness. Season with salt/pepper.
- Combine the flour in one dish
- Break the eggs into another dish and lightly whip them with a fork.
- Add the Panko bread crumbs to another dish
- Dredge the pounded pork slices first in flour, then in the beaten eggs, and then in the bread crumbs. Press down gently so the bread crumbs adhere.
- Place the pork cutlets on the wire rack and let rest for 5 minutes.
- Set a cast-iron or heavy-bottomed skillet over medium-high heat, cover the bottom of the skillet with 1/4-inch of oil. If using an electric skillet, set the temperature to 350°.
- When the oil is hot, add the pork cutlets and cook for 2 minutes on the first side, turn with tongs and cook on the reverse side for 1-1/2 minutes. Do not crowd the pan, cook in batches adding additional oil as needed.
- As each batch is cooked transfer to the wire rack to drain.
Nutrition Facts : Calories 563 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 591 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
Provided by Hans Rueffert
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
- To serve, spoon sauce over browned schnitzels.
SCHNITZEL WITH MUSHROOM SAUCE
I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.
Provided by heather in Ont
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
- Reserve remaining flour mixture.
- In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
- Transfer to plate and keep warm.
- in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
- Add reserved flour mixture cook, stirring for approximately 1 minute.
- Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
- Add sour cream and soy sauce and stir for about 1 minute.
- Pour over schnitzel and sprinkle with parsley.
CHICKEN SCHNITZEL WITH MUSHROOM SAUCE
Steps:
- Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick.
- Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce.
- In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley.
RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)
I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!
Provided by Russ
Categories Veal Recipes
Time 1h5m
Yield 3
Number Of Ingredients 12
Steps:
- Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
- Remove veal from lemon juice and pat dry.
- Preheat the oven to 200 degrees F (95 degrees C).
- Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
- Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
- Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
- Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
- Remove veal from the oven and cover with the mushroom-cream sauce.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g
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