Back in Germany, Jägerschnitzel was one of our favorite thing to eat! We scoured the Denver area for a German restaurant that had a good Jägerschnitzel (or any good German food), and even found a few. However, Why travel hours away to eat good German food, when we can make our own fresh Schnitzel at home!
If you prefer Wiener Schnitzel, use the same recipe without the mushroom gravy.
Mushroom Gravy
Ingredients:
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 16 ounces mushrooms, sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
Instructions:
1. Place butter and onions in a deep pan and melt the butter over medium high heat. When the onions begin to brown, add garlic and cook until fragrant.
2. Add mushrooms to the pan and cook until the liquid from the mushrooms has evaporated.
3. Add the rest of the butter and melt. Slowly sprinkle the flour into the pan while stirring so the flour doesn't clump. Cook for about 2 minutes, stirring until the mushrooms are slightly coated.
4. Pour in the beef broth, salt, tyme, and pepper. Whisk until the gravy has thickened slightly. Simmer on low while cooking the Jägerschnitzel, stirring occasionally. If needed, add more salt and pepper.
5. Before serving, add in heavy cream and mix the gravy completely. Ladle desired amount on top of Jägerschnitzel and spätzle. Sprinkle Parsley on top of both.
Jägerschnitzel
Ingredients:
- Vegetable Oil
- 4 thin boneless pork chops (if you prefer chicken, use 2 chicken breasts and butterfly them so they are thinner)
- salt and ground pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs
- Chopped parsley
Instructions:
1. Pull out one large piece of beeswax wrap and place 2 pork chops on the beeswax about 1 inch apart. Place another piece of beeswax wrap on top. Using the flat side of a meat tenderizer, pound the pork until it is about 1/4 inch thick. Repeat with the other two pork chops.
2. Measure the flour, eggs, and bread crumbs into three separate shallow dishes. Dredge the pork chops first through the flour, then the eggs, and lastly the bread crumbs, coating the chops completely in all the ingredients on both sides and the edges. Be aware not to push the bread crumbs into the meat. Shake off the extra crumbs and be ready to fry immediately.
3. Pour vegetable oil into a large and deep skillet. Make sure you you have enough oil that the schnitzel will swim in it, it does not need to be submerged. Heat the oil to 300 degree F. Fry the schnitzel for about 2-3 minutes on both sides until it's a nice golden brown color. Put the schnitzel on a plate lined with paper towels to soak up extra grease.
4. Depending on how many schnitzel you are making, you may want to keep them warm in the oven. 170 degree F is a good temperature to keep your schnitzel warm.
5. When you are ready to serve, top the schnitzel with the delicious mushroom gravy below parsley and add a side of spätzle (German Egg Noodles).
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