Jager-Schnitzel. All Schnitzel variations are delicious, but there's something especially delicious about Immediately fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to "float"). 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.

Jager Schnitzel is pork or veal cutlet pounded thin and breaded with a delicious creamy mushroom gravy. This is an excellent version I may add a little additional seasoning to the gravy to make it absolutely perfect. As a side note we prefer to make Spaetzle with the schnitzel. You can cook Jager-Schnitzel using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Jager-Schnitzel

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

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare. I was a soldier in Germany when I first tasted Jager Schnitzel. 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.

Jager-Schnitzel instructions

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..

Traditional German schnitzel or Jägerschnitzel made with boneless pork chops and served with a delicious mushroom sauce. This is the most popular German schnitzel there is, I suppose. A delicious recipe for a traditional, authentic German pork schnitzel perfect to welcome colder This authentic, classic German recipe is perfect for Octoberfest: Jaeger Schnitzel with Spaetzle. . . it will. Pork schnitzel (I know it isn't breaded in the picture, stfu) topped with bacon and smothered in a creamy mushroom and cheese sauce with a side of spätzle (German egg noodle). Explore Jager Schnitzel's (@Jager_Schnitzel) posts on Pholder