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Jaegerschnitzel Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8-10 thin cut boneless pork chops
3 Eggs
Seasoned Bread Crumbs

1 diced Sweet Onion (Large)
8 oz. sliced Mushrooms
½ lb. Bacon
32 oz. Beef Stock
16 oz. White Wine
3-4 Tbsp. Flour
Fresh Chopped Parsley
Ground Nutmeg
Salt & Pepper
12 oz. Heavy Cream
Directions:
Directions:
Trim fat off of pork chops and pound thin with meat mallet on both sides of chops. In bowl, crack eggs and then scramble adding in salt and pepper. In a separate bowl, place bread crumbs. Dip pork cutlets into egg and then into bread crumbs to coat. Lay on a parchment paper covered pan repeating until all cutlets are breaded.
For the Hunter sauce, Brown and crumble bacon, remove from pan, leaving bacon grease in pan. Put bacon aside. Add onions to pan, cook until starting to get soft, add mushrooms and cook for another 2 minutes. Add flour and stir so it doesn't stick or burn. Cook another 2-3 minutes. Add wine to deglaze pan, cook until slightly reduced, then add stock. Add parsley, nutmeg, salt and pepper. Reduce until starts to thicken. Add cream, put bacon back into gravy reserving some to put on top for garnish.
Cook cutlets in hot oil until brown on both sides and meat is cooked. Should only take about 5 minutes to cook the cutlets depending on the size of the pan and the amount of oil. Place meat on a dish, cover with gravy and add bacon garnish, you can also use fried onions or onion straws, Serve with spaetzel or noodles and red sweet and sour cabbage
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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