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Jager-Schnitzel
Jager-Schnitzel

Before you jump to Jager-Schnitzel recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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The first change to make is to pay more attention to what you buy when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For example, have you ever checked how much sugar and salt are in your breakfast cereal? Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to jager-schnitzel recipe. You can cook jager-schnitzel using 12 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Jager-Schnitzel:
  1. You need 4 boneless thin pork chops
  2. Take Dash salt and pepper
  3. Prepare 1/2 cup flour
  4. Prepare 1 Tsp. paprika
  5. Take 1 large egg, lightly beaten
  6. Take 2 Tbs. water
  7. Prepare 3/4 cup plain breadcrumbs
  8. Prepare Dash salt and pepper
  9. Use 1/8 cup fresh rosemary, very finely chopped
  10. You need 1/2 cup vegetable oil for frying (or more)
  11. Take 1 lemon, sliced for garnish
  12. Provide 4 sprigs parsley for garnish
Steps to make Jager-Schnitzel:
  1. 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).
  2. [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.
  3. 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.
  4. 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.
  5. Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
  6. Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
  7. [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).]
  8. 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.
  9. 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.
  10. Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.

My DH was in Germany when he was in the army and he loves German food. This recipe comes from a very well known restaurant in Portland, Oregon called the Rheinlander. This German jaegerschnitzel, or hunter's cutlets, recipe is a crispy breaded and pan-fried meat cutlet served with a creamy mushroom sauce. I was a soldier in Germany when I first tasted Jager Schnitzel. It was love at first bite.

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