|Jägerschnitzel - $20|
Thursday, January 9, 2014
Jaeger (Jäger) Schnitzel Recipe
1-pound thin veal or pork cutlets
1/8 teaspoon freshly ground pepper
1/3-cup all-purpose flour
2 eggs, lightly beaten
1-cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil
1 lb. Mushrooms, washed and cut into bite-size slices
2-3 slices bacon, sliced into small pieces
1 small onion, finely chopped
1/2-cup vegetable, beef, or chicken broth
1/2-cup heavy cream
1/2 teaspoon dried thy
A small bunch parsley, finely chopped
Extra milk as needed
Season each cutlet with salt and pepper (both sides) and let stand at room temperature for 10-15 minutes. You will need 3 plates, adding flour to the first, eggs to the second, and breadcrumbs to the third. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. Coat each cutlet with flour, dunk it in the eggs, and then coat it with breadcrumbs, putting the coated cutlet immediately into the hot skillet. Cook each side for about 3 minutes or until each side is a deep golden brown. Remove the schnitzel and place it on a plate lined with paper towels to absorb any extra grease and keep warm in the oven.
Using the same pan as you made the schnitzel in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside. Add a little butter to the same pan, add onions and bacon, and cook until the onions begin to brown. Add the mushrooms back to the pan, then add the broth, cream, salt, pepper, and thyme. Bring mixture up to a simmer and continue until liquid has noticeably reduced (about 15-20 minutes), stirring occasionally.
Stir milk into the sauce until the sauce reaches the desired consistency (shouldn't be too thin). Remove pan from heat, stir in 2/3 of the chopped parsley, and add salt and pepper as needed. To serve, place a schnitzel on a plate and top with the sauce, sprinkling some chopped parsley over the sauce and serve with pan-fried potatoes or spaetzel (spätzel) … ENJOY!