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Achtung! It's A Jäger Schnitzel Recipe

Achtung! It's A Jäger Schnitzel Recipe
Brooke and Luther Fedora•

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. Incorporating different styles of beer into inventive food from around the world is an art. Learn how to cook with your favorite brews and learn a thing or two about pairing in the process.

Schnitzel is a traditional German dish. We have added a creamy mushroom sauce that complements the crunchy breaded pork and the egg spätzle perfectly. We love to drink a big, cold mug of märzen with this dish.

Reprinted with permission from The Foodie's Beer Book

Achtung! It's A Jäger Schnitzel Recipe
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Prep Time
30
minutes
Cook Time
35
minutes
Servings
4
Achtung! It's A Jäger Schnitzel Recipe
Total time: 1 hour, 5 minutes
Ingredients
  • 1 pound button mushrooms
  • 2 teaspoons tomato paste
  • 3 slices bacon
  • 1 small white onion
  • 1/2 cup chicken broth
  • 1/2 cup cream
  • 1 tablespoon sour cream
  • 4 stems fresh thyme
  • 4 stems parsley
  • salt and fresh pepper
  • 2 tablespoons butter
  • 1 pound thin pork cutlets
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup all purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 cup vegetable oil
Directions
  1. Place chopped bacon in cold sauté pan and render over low heat until fat begins to melt.
  2. Add the onions and cook until they become soft and the bacon starts to become crunchy. Remove from pan and set aside in a separate bowl.
  3. Melt butter in the pan the bacon and onions were cooked in, and add the sliced mushrooms.
  4. Cook over medium heat until mushrooms begin to soften; this takes about 4 minutes.
  5. Add the bacon mixture and tomato paste to the mushrooms.
  6. Stir together and add the chicken broth and thyme.
  7. Cook over medium heat until reduced to a quarter of the original volume. Remove the thyme when finished reducing.
  8. Stir in cream, sour cream, salt, pepper and the parsley.
  9. Continue cooking over low heat until combined.
  10. Remove from heat and set aside in a warm area.
  11. Pound the pork cutlets into 1/8-inch thick slices. (The best way of doing this is to lay out a large piece of plastic wrap on the counter or a large cutting board. Place the pork one piece at a time on the plastic and cover with another large piece of plastic wrap. Pound with a meat tenderizer.) Remove the pork cutlet from plastic and set aside.
  12. Mix the flour with the salt and pepper.
  13. Place the flour mix, eggs, and bread crumbs in three separate medium sized bowls. Arrange the bowls in a row.
  14. Bread each piece of pork by coating the pork in the flour mix, then dipping into the eggs, and finishing with a coat of bread crumbs.
  15. Set aside until ready to cook. (These can be prepared an hour in advance and held in the refrigerator.)
  16. Heat the oil in a large, heavy skillet or pan over high heat until it reaches 350°F.
  17. Carefully place the breaded pork cutlet into the hot pan.
  18. Cook on each side for about 3 minutes, or until each side is a deep golden brown.
  19. Remove from the heat and serve with the schnitzel sauce and spatzle.
  20. Schnitzel And Biscuits With Bratwurst Gravy Recipe
  21. Olive Oil-Poached Veal With Lobster Schnitzel Recipe
  22. Sumac-Spiced Eggplant Schnitzel Recipe
 
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