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Before you jump to Jager-Schnitzel recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. Each and every family should start making changes that are environmentally friendly and they must do this soon. The kitchen is a good place to start saving energy by going more green.
Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Efficient living is actually something we can all accomplish, without difficulty. A lot of it truly is merely utilizing common sense.
We hope you got insight from reading it, now let’s go back to jager-schnitzel recipe. To make jager-schnitzel you need 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Jager-Schnitzel:
- Use 4 of boneless thin pork chops.
- Use Dash of salt and pepper.
- Use 1/2 cup of flour.
- Provide 1 Tsp. of paprika.
- Use 1 of large egg, lightly beaten.
- Provide 2 Tbs. of water.
- Prepare 3/4 cup of plain breadcrumbs.
- You need Dash of salt and pepper.
- Prepare 1/8 cup of fresh rosemary, very finely chopped.
- You need 1/2 cup of vegetable oil for frying (or more).
- Use 1 of lemon, sliced for garnish.
- Prepare 4 sprigs of parsley for garnish.
Instructions to make Jager-Schnitzel:
- Trim the chops of any fat. Place one chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with the flat side of a meat tenderizer (mallet)..
- [A rolling pin or even a wine bottle can produce the same results] Repeat with the other chops and plate them all. Season them lightly with salt and pepper..
- Place the flour in a dish and mix in the paprika. In a shallow bowl, mix in water to the beaten egg. In the third dish, add your breadcrumbs, seasonings, and chopped rosemary..
- Dip one cutlet into the flour mixture and coat both sides and edges. Now dip in the egg wash and then lay it in the bed of breadcrumbs. Don't press the meat in the crumbs..
- Flip it over to cover all sides and place on a clean serving plate. Repeat the process..
- Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy..
- [For the gravy, sauté mushrooms first and then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Lightly season and add some fried bacon pieces (optional).].
- In a deep sauté pan, heat the oil over a strong medium heat for the cutlets. Oil should heat to about 300˚F. Use enough oil so that the meat is “swimming” a bit when placed in there..
- Fry the schnitzel for 2-3 minutes (maximum) on both sides until a deep golden brown. Place them on a wire rack or a serving plate lined with paper towel as you fry the rest..
- Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy..
My DH was in Germany when he was in the army and he loves German food. This recipe comes from a very well known restaurant in Portland, Oregon called the Rheinlander. This German jaegerschnitzel, or hunter's cutlets, recipe is a crispy breaded and pan-fried meat cutlet served with a creamy mushroom sauce. I was a soldier in Germany when I first tasted Jager Schnitzel. It was love at first bite.
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