Cooking Corner Jagerschnitzel

This was pictured last time with Green Bean Casserole and Mashed Potatoes. It all worked out nicely. Schnitzel, (Mom and Grandma would call it a cutlet) traditionally is Pork Loin or Veal. North Americans have added Chicken Breast to that list. That’s what I used. Jager Sauce translates as Hunter Sauce which is basically a Mushroom Gravy. So, two parts to this recipe, Schnitzel and Jager/Hunter/Mushroom Sauce. Here we go.

Portions

How many people are you serving? If you have extra after cooking, you can wrap, keep in the fridge or freezer and reheat. Microwave or Oven reheating completely up to you. The gravy should be sufficient for at least 4 servings and probably more. Extra can be kept in the fridge. When you re-heat and it’s too thick, add a bit of water.

SCHNITZEL

Ingredients:

1. I found one large Chicken Breast resulted in 2 large portions. With a sharp knife carefully slice the breast lengthwise. The perfect thickness is ¼ inch. You will find the protein will need to be pounded thinner. Plastic wrap on both sides of the Meat. Use the flat side of a Meat Mallet or other pounding implement to get it to a uniform thickness. Traditional Schnitzel is large. You can cut them any size you want before Breading.

2. Panko Bread Crumbs – Lots of choices here – finer breadcrumbs, ritz crackers, cornflakes, on and on. I like the Panko because it gives it a crunch and coarser texture. Do your own thing, there’s no right or wrong.

3. Herb de Provence or Italian Seasoning. Optional – I added it to the Bread Crumbs. Yum.

4. Flour

5. 2 Eggs mixed well with 1 Tbsp of Milk or Cream

6. Neutral Oil. About ½ inch deep in large frying pan. I used Avocado Oil. You may need to add extra if you’re frying a bunch of Schnitzels.

Method:

1. In three large plates or pans place Flour, Egg Wash and Bread Crumbs. We’re breading the Meat. Meat should be somewhat dried using Paper Towels.

2. I use tongs or you’ll be breading you fingers too – Cover completely in Flour. Dip in Egg Wash, again making certain Egg is clinging on all surfaces. Place on Bread Crumbs. Flip. Push down on product. Flip again and press again. You may need to sprinkle a bit more breading on sparse parts. Try to make it Evenly Breaded.

3. In a right sized frying pan, heat oil to 350 degrees. Oil will shimmer. Medium High Heat. Fry the Breaded Schnitzels to golden brown on both sides. You may need to fry them one or a few at a time depending on size of Schnitzel. Done. Keep warm in oven at 200 degrees or they can be heated up after the Gravy is ready.

NOTE: Word to the wise. DO NOT dispose of grease down sink or anything else that hooks into your waste water system. I wasn’t being careful and we had a major backup. Put used oil in a jar. Sometimes you can re-use it or else discard it when full. Better in the landfill than your pipes, sewers or septic system.

JAGER / HUNTER SAUCE

Ingredients:

2 Tbsp Butter

1 Medium Yellow/Spanish/White Onion Diced

4 Garlic Buds Minced

8 Oz or so Mushrooms – I used simple White MushroomS – You can use whatever mushrooms you have on hand or think would be wonderful. Baby Bellas would be great. Amount is a guideline, so more if you love Mushrooms. They get cooked down.

2 Tbsp Tomato Paste. I buy it in tubes which makes it very convenient.

1 Tsp Dried Thyme

1/2 Cup Red Wine – No to wine? – Use extra Stock

2 ½ Cup Beef Stock

Tsp Corn Starch dissolved into a Tbsp of Water

Salt, Pepper and Sugar – About ½ Tsp of each.

Method:

1. Melt 1 Tbsp Butter in good sized frying pan.

2. Add Onions - cook on medium heat until just about to brown.

3. Add Mushrooms – Up the heat one notch – Pinch of salt over top to help release the water. Cook until Mushrooms are browning and look proper for a nice sauce.

4. Add Tomato Paste and Thyme – Stir to heat up Paste and mix together. Just a minute or so.

5. Add the Garlic and cook for just on minute only. You want it to heat but not burn.

6. Add Red Wine. This will settle the Garlic. Allow the Red Wine to reduce by half and burn off the alcohol. 3 Minutes or so.

7. Add Beef Stock, Salt, Pepper and Sugar.

8. Simmer on Low Heat for 10 minutes, stirring occasionally. Salt and Pepper to taste.

9. You have to decide if you like the thickness of the Sauce. If it’s fine as is, good to go. Too thick, add Stock or Water. Too thin, we do the Corn Starch thing. Add the Corn Starch and water mixture. Keep stirring and give it a few minutes, it will thicken. When right, get it off the heat. Done

You get to decide what to serve with this dish. Fried, Roasted or Mashed Potatoes are traditional. Root vegetables, German Red Cabbage, make yourself happy. Use up what’s lurking in the fridge. When I was making the Green Bean Casserole, that’s when I came up with the idea to serve it with Jagerschnitzel. Who knows what the perfect combination it? It’s completely up to you. Enjoy and have fun.