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Jager-Schnitzel
Jager-Schnitzel

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We hope you got insight from reading it, now let’s go back to jager-schnitzel recipe. You can have jager-schnitzel using 12 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Jager-Schnitzel:
  1. You need boneless thin pork chops
  2. Provide salt and pepper
  3. Provide flour
  4. Provide paprika
  5. Use large egg, lightly beaten
  6. Take water
  7. Prepare plain breadcrumbs
  8. Use salt and pepper
  9. Take fresh rosemary, very finely chopped
  10. Take vegetable oil for frying (or more)
  11. Prepare lemon, sliced for garnish
  12. Prepare parsley for garnish
Instructions to make Jager-Schnitzel:
  1. 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).
  2. [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.
  3. 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.
  4. 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.
  5. Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
  6. Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
  7. [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).]
  8. 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.
  9. 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.
  10. Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.

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