Wednesday, October 24, 2012

Jagerschnitzel

I am not a German food lover particularly.  I don't care much for kraut or any kind of sausage.  But I do like some schnitzel.   And Jagerschnitzel is right up my ally.  I could just eat the sauce alone and be happy.  But since the people I feed seem to think that meat needs to be a part of every meal, I go ahead and give them some schnitzel to go with the Jager (or Hunter) sauce.  This uses a lot of pans and dishes and isn't very quick.  But it's worth it.  It is good stuff!

Jagerschnitzel (Hunter Sauce)

1 1/2 pounds of pork loin, cut into 6 ounce portions (true schnitzel is usually veal... but I am poor!)
1 cup all purpose flour
1 tsp salt
1 tsp freshly ground black pepper
1 tsp granulated garlic
1 tsp paprika
1 egg
1/2 cup milk
2 teaspoons mustard (I use dijon, but plain yellow works just as well)
1 1/2 cups crushed saltine crackers
1 1/2 cups panko bread crumbs
1 pound bacon, diced
1 diced onion (yellow or red)
2 cups sliced mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature

Preheat oven to 250 (to keep meat warm as you cook it). 

Pound pork slices between sheets of plastic wrap or wax paper to 1/4 inch thickness.  In shallow bowls (I use pie plates) mix together 3/4 cup flour with salt, pepper, garlic and paprika.  In another shallow bowl combine mik, egg and mustard.  In a third bowl combine cracker and panko crumbs.  Dredge pork slices in flour, then in egg wash adn finaly in crumbs. 

In medium saute pan over medium heat cook the bacon until crispy.  Remove from pan to drain on paper towels.  In same pan with bacon fat cook onions for about three minutes or until starting to soften.  Add mushrooms and continue cooking until mushrooms start to soften and release their liquid.  Stir in 1/4 cup flour and cook to make a roux until light brown.  Add wine and cook for about 3 minutes, reducing by 1/3 then add stock.  Continue cooking to reduce by 1/3 again.  Season with salt and pepper and keep warm.

Heat 1/4 ince oil in thick pan or cast iron skillet.  Cook pork evenly on both sides.  About 5 minutes on the first side and 3 to 4 minutes on the second.  Remove to a platter when done adn keep warm in the oven.  You will need to cook pork in batches until all done. 

Add butter to mushroom sauce, stirring until melted. 

To serve, cover pork with sauce and sprinkle with chopped bacon.

I serve with German style fried potatoes.  Basically I just cut potatoes into small squares and fry along with some onions.  Season with salt and pepper. 

(Recipe from Guy Fieri from the Food Network)

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