Jagerschnitzel
Category: Dinner
Prep time : 20 min
Cook time : 25 min
Total time : 45 min
Makes: 4 Servings
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For the pork:
4 boneless pork chops
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying
Chopped fresh parsley (optional garnish)
For the mushroom gravy:
2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion, finely chopped
1 clove garlic, minced
16 ounces fresh mushrooms, cleaned and sliced
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups strong beef broth
1-2 teaspoons balsamic vinegar (according to taste)
1/2 teaspoon sugar
3-6 sprigs fresh thyme
For the pork:
Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Gently shake off the excess crumbs.
Heat the oil to 330 degrees F. Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on each side until a deep golden brown. Transfer briefly to a plate lined with paper towels.
For the mushroom gravy:
Melt the fat in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.
Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Gently shake off the excess crumbs.
Heat the oil to 330 degrees F. Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on each side until a deep golden brown. Transfer briefly to a plate lined with paper towels.
For the mushroom gravy:
Melt the fat in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.
Daring Gourmet
Submitted by Jessica on 2019-01-19