Jager-Schnitzel. Jägerschnitzel (französisch Escalope chasseur) ist ein Gericht der klassischen Küche aus gebratenem Kalbs- oder Schweineschnitzel mit einer Pilz-Tomaten- oder Pilz-Sahnesauce. Regional wird als Jägerschnitzel auch ein Schnitzel aus panierter. In this episode I will show you how to make my all time favorite meal, Jager Schnitzel!

Perfect for Oktoberfest or any time you are hankering for German fare. I was a soldier in Germany when I first tasted Jager Schnitzel. Jager Schnitzel recipe: Crispy, delicious breaded pork schnitzel served with a creamy mushroom jager sauce. You can Have Jager-Schnitzel using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Jager-Schnitzel

It's 4 of boneless thin pork chops.
It's Dash of salt and pepper.
What You needis 1/2 cup of flour.
It's 1 Tsp. of paprika.
Lets Go Prepare 1 of large egg, lightly beaten.
It's 2 Tbs. of water.
Lets Go Prepare 3/4 cup of plain breadcrumbs.
What You needis Dash of salt and pepper.
What You needis 1/8 cup of fresh rosemary, very finely chopped.
Lets Go Prepare 1/2 cup of vegetable oil for frying (or more).
What You needis 1 of lemon, sliced for garnish.
Lets Go Prepare 4 sprigs of parsley for garnish.

Want to try. of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like. Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter). Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter).

Jager-Schnitzel step by step

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..

Learn how to make the hunter's schnitzel with my quick video. The classic Jägerschnitzel is a flattened nonbreaded Schnitzel meat variation cooked and served in a creamy white wine mushroom. Chef couple Brooke and Luther Fedora's new food and beer book isn't for the guy who splashes some lager into his chili and calls it a day. Home » Authentic German Schnitzel (Schweineschnitzel). As an Amazon Associate I earn from qualifying purchases.