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Jaeger Schnitzel

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1182
Printed Date: 01 June 2020 at 02:07


Topic: Jaeger Schnitzel
Posted By: TasunkaWitko
Subject: Jaeger Schnitzel
Date Posted: 06 March 2011 at 16:27

Jaeger Schnitzel

Schnitzel is the German word for “cutlet” and describes meat that is dipped in egg, breaded and fried. “Jaeger,” or “hunter’s style,” means that the schnitzel is served with a mushroom gravy.

Gravy:

· 1 Tbsp. butter
· 1/4 cup finely-chopped shallots or onion
· 8 oz. fresh mushrooms, sliced (about 3 cups)
· 1/2 cup dry sherry
· 2 cups beef or venison stock
· 1/4 cup all-purpose four
· 1/4 tsp. seasoned salt

Other Ingredients:

· 1/3 cup all-purpose flour
· 1/2 tsp. coarsely-ground pepper
· 1/2 tsp. seasoned salt
· 1 lb. boneless venison loin steaks, pounded to 1/4-inch thickness
· 2 eggs, slightly beaten
· 1/2 cup dry, unseasoned bread crumbs
· 3 Tbsp. oil
· 1 Tbsp. lemon juice
· Lemon wedges or slices

For gravy, in 2-quart saucepan, melt butter over medium heat. Add shallots. Cook for 2 to 3 minutes, or until golden, stirring occasionally. Add mushrooms and sherry. Cook for 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.

In two-cup measure, combine stock and 1/4 cup flour. Gradually stir stock mixture into pan. Cook for 8 to 10 minutes, stirring constantly. Stir in 1/4 tsp. seasoned salt. Set aside and keep warm.

In shallow dish, combine 1/3 cup flour, the pepper and 1/2 tsp. seasoned salt. Dredge steaks in flour mixture to coat. Dip steaks in eggs, then dredge in bread crumbs. In 12-inch nonstick skillet, heat oil over medium heat. Cook steaks for 4 to 6 minutes, or until browned, turning steaks over once.

Sprinkle steaks evenly with juice. Serve with gravy and lemon wedges.



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Replies:
Posted By: Watson Lake
Date Posted: 28 October 2011 at 18:06
When I do schnitzel I let the meat rest about 10 minutes between each dredging..
so in egg wash and rest, in flower and rest, in eggs and rest then in crumbs and rest before putting in pan.
I find the ingredients hold better on the meat by letting them glue on so to speak..

Plus gives time to relax and have a brew or two..

Watson lake


Posted By: Hoser
Date Posted: 29 October 2011 at 02:42
I have a previous post on schnitzel that you folks may be interested in http://foodsoftheworld.activeboards.net/an-homage-to-schnitzel_topic923.html - here

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Go ahead...play with your food!


Posted By: TasunkaWitko
Date Posted: 29 October 2011 at 08:52
watson i'll have to give that a try and see how it works - and be sure to check out hoser's link above; some great information there!

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