Jagerschnitzel with mushroom gravy Recipe
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Ingredients: |
Ingredients: Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)
4 boneless pork steaks or chops
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Brown Mushroom Gravy
Chopped fresh parsley, garnish
Mushroom gravy
2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion ,finely chopped
1 clove garlic ,minced
16 ounces fresh mushrooms of choice (I used button mushrooms in the photos) ,cleaned and sliced
1 tablespoon ground dried porcini mushrooms (if using dried porcini pieces grind them in a coffee/spice grinder or pound with a mallet in a ziplock bag)
4 tablespoons unsalted butter (vegan: use oil)
4 tablespoons all-purpose flour (see Note for gluten free)
2 cups strong beef broth i.e. add an additional teaspoon or two of beef broth base/granules (vegan: use vegetable broth)
1 teaspoon dark balsamic vinegar
1/2 teaspoon kosher salt , plus more to taste
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end
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Directions: |
Directions: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 freshly ground black 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. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)
. Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy
Mushroom gravy
Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) 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 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
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. If you prefer the gravy thinner add a little more water (or heavy cream if using). |
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Personal
Notes: |
Personal
Notes: Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
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