JAEGERSCHNITZEL or Jägerschnitzel in German. This is delicious, enjoy! It is important to note that traditional Jägerschnitzel is NOT breaded like Wienerschnitzel. See the video clip below on how to make Jägerschnitzel by Chef Dieter Weber. JAEGERSCHNITZEL INGREDIENTS To make this dish, youll need: 4 to 6 veal or pork cutlets 1 c. flour 2 c. mushrooms, sliced 1 c. onion, chopped 2 cloves garlic, chopped 1/2 c. parsley, chopped 1/4 c. dry white wine 1/2 c. veal or beef stock 1/2 c. heavy cream Salt and pepper, to taste For sauteing, youll need: 2 tbsp. butter 1 c. vegetable oil PREPARE THE VEAL CUTLET Dredge a pounded cutlet that comes from the leg. Today we are using a veal cutlet and were going to dredge it in flour. Then shake off any excess. Now reserve the meat to the side. Heat pan with medium high heat. The best way to check if the pan is hot is to put your hand above it. Youre good to go when you start feeling the heat coming off from the pan. Now add oil. Then add butter. Add the meat once the butter starts to foam. Place the cutlet in the pan and just let it sit. A lot of amateur chefs have a tendency to constantly turn the meat, but let it cook on one side and let the pan do the work for you. Once you see the edges start to brown, and if you see that the blood of the meat is starting to coagulate on the surface, its time to flip. Give it about another 20 seconds to cook on the other side. The remove the meat and reserve. Drain half of the oil. PREPARE SAUCE FOR JAEGERSCHNITZEL Let the oil get hot again. Add onions. Add mushrooms, once the onions start to darken a little. Add a little salt when the mushrooms get dark and coated with the pan juices. Add a little pepper to season as well. Once the mushrooms start getting even darker, add garlic. After about 45 seconds to a minute, add wine and reduce. After the wine reduces by about a half, add stock. Once the stock comes to a full boil and begins to reduce a little, add cream. Now, once everything comes to a rolling boil and starts reducing, add veal and saute. Then add parsley, and incorporate through. Turn off the heat. Let rest 2 to 3 minutes before serving. SERVE THE JAEGERSCHNITZEL Now that the meat has rested for a bit on the pan, remove the cutlet and put it on the plate. Cover it with your pan sauce. This is our beautiful jaegerschnitzel. Its paired with spaetzle, which is a traditional German egg noodle, to sop up all of the sauce. Braised red cabbage adds a hint of sweetness that accompanies the wine in the dish well. This recipe serves 4 to 6 people. video.about/germanfood/How-to-Make-Jaegerschnitzel.htm
Posted on: Tue, 05 Nov 2013 16:19:45 +0000
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