How to make the perfect Jägerschnitzel?

Alright, let's talk about one of the most classic German dishes: Jägerschnitzel! This dish is a type of schnitzel, which is a thin slice of meat (usually pork) that is breaded and fried until crispy. Jägerschnitzel is topped with a delicious mushroom sauce and served with a side of spaetzle (soft egg noodles) or mashed potatoes.

So, how do you make the perfect Jägerschnitzel? Well, first things first, let's talk about the main ingredient: the pork. You want to make sure you use a thin cut of pork, about 1/4 inch thick. This will ensure that your schnitzel is crispy and not tough. If your pork is too thick, you can pound it with a meat mallet until it's the right thickness.

Next, let's talk about the breading. This is what gives your schnitzel that crispy texture that we all know and love. To make the breading, you'll need flour, eggs, and breadcrumbs. First, you'll want to coat your pork in the flour, making sure it's completely covered. Then, dip it into the beaten eggs, making sure it's well coated. Finally, roll it in the breadcrumbs until it's fully covered.

Now it's time to fry! Heat up some oil in a pan over medium-high heat. Once the oil is hot, gently place the breaded pork in the pan and cook for 2-3 minutes on each side, or until it's golden brown. Make sure to not overcrowd the pan, otherwise the temperature of the oil will drop and your schnitzel won't cook evenly.

While your schnitzel is frying, let's make the sauce. To make the Jägerschnitzel sauce, you'll need some mushrooms, onions, garlic, flour, red wine, beef broth, and heavy cream. First, sauté the mushrooms, onions, and garlic in a separate pan. Then, add in the flour and cook for a minute or two. Next, pour in the red wine and beef broth, and let it simmer until the sauce has thickened. Finally, stir in the heavy cream and season with salt and pepper to taste.

Your schnitzel should be just about ready, so let's plate it up. Serve the schnitzel on a bed of spaetzle or mashed potatoes and spoon the sauce over the top. And there you have it, the perfect Jägerschnitzel!

Now, let's recap:

 

Ingredients:

  • 4 pork loin chops (about 1/2 inch thick, 6-7 ounces each)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Vegetable oil, for frying
  • 1 cup sliced mushrooms
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Pound the pork chops with a meat mallet until they are about 1/4 inch thick.
  2. Set up three shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs, salt, pepper, paprika, and garlic powder.
  3. Coat each pork chop in the flour, then the egg, and finally the breadcrumb mixture.
  4. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
  5. Fry the pork chops in the hot oil until they are golden brown, about 2-3 minutes on each side. Remove from the pan and keep warm.
  6. In the same pan, add the mushrooms, onion, and garlic and cook until the onion is soft and the mushrooms are browned, about 5 minutes.
  7. Add the chicken broth to the pan and bring to a simmer.
  8. Return the pork chops to the pan, spooning the sauce over the top of each one.
  9. Cook for a few more minutes, until the pork chops are heated through.
  10. Stir in the sour cream and parsley and serve the Jägerschnitzel hot with mashed potatoes or spaetzle. Enjoy!