Jägerschnitzel

35 Minutes

2 Servings (2 cutlets each)

Introduction

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Jägerschnitzel

Steps

Preparing the Cutlets

  • Inspect the cutlets, removing any silver skin or other meat imperfections.  Watch out for fat ribbons and grissle

  • Find a good hardy surface than can stand up to some pounding

  • We often put the cutlets (1-2) in a zip-loc type bag to reduce mess

  • With the smooth end of a meat mallet, starting in the center of the cutlet, pound out towards the sides.  This takes some practice.   You want these to be 1/8-1/4 thick when done.

  • Dry off the pounded cutlets

  • Salt and pepper the pounded, dried off cutlets

Cooking the Cutlets

  • Heat a frying pan to meidum heat. 

  • Melt butter in frying pan (you will want it pretty hot but not smoking...do not brown the butter)

  • Add 1-2 cutlets depending on their size and size of the frying pan (do not over crowd)

  • Fry on medium heat until one side is golden brown  (3-4 minutes)

  • Flip and fry other side until golden brown (3-4 minutes)

Cooking the mushrooms

  • Use same frying pan as you did with the cutlets (do not drain any grease)

  • Add mushrooms with a little salt / pepper and butter if needed

  • Heat on medium heat until mushrooms become partially cooked

  • Set aside

Cooking the gravy

  • Heat a frying pan to meidum heat. 

  • Melt 1/4 stick of butter in frying pan (do not brown)

  • Mix in flour to make a roux (Einbrenne)

  • Add milk and allow that to thicken

  • Add cooked mushrooms, continue to thicken

  • Add cooked schnitzels

  • Allow to mix together and thicken

Serving Suggestions: Plating and topping the Cutlets

  • Arrange on plate

  • Add mushroom and white gravy

  • Add some parsley

How to make

Preparing the Cutlets
Inspect the cutlets, removing any silver skin or other meat imperfections.
Watch out for fat ribbons and grissle.

Find a good hardy surface than can stand up to some pounding.
We often put the cutlets (1-2) in a zip-loc type bag to reduce mess. With the smooth end of a meat mallet, starting in the center of the cutlet, pound out towards the sides. This takes some practice. You want these to be 1/8-1/4 thick when done.

Breading the Cutlets
Set up 3 "baths". We often use pie plates. 1-Flour 1-Egg 1-Breading (or more flour)
Salt/pepper the cutlets.
Coat both sides in flour...then egg...then breading (or secondary flour). Make sure the cutlets are well coated.

Cooking the Cutlets
Heat a frying pan to meidum heat. Add butter to melt it. Do not brown the butter.
Add 1-2 cutlets depending on their size and size of the frying pan (do not over crowd)
Fry on medium heat until one side is golden brown, then flip and fry other side until golden brown.
This should take 3-4 minutes per side.

Serving Suggestions - Topping the Cutlets


Ingredients

For the Schnitzel

  • 4 cutlets (pork, veal, or chicken)  (for vegetarian, use a vegetarian "patty:")

  • 1/2 cup of mushrooms (washed and thick sliced)

  • 1/4 stick of butter

Toppings

  • Chopped parsley

  • Mushroom gravy (1/4 stick of butter/ 1 cup of cream/1/4 cup of mushrooms)