Last nights dinner was Schnitzel with a creamy mushroom gravy called Jaeger aka Hunter’s Schnitzel, tri-color noodles and green beans.
This is one of my favorite German dishes and very easy to prepare.
What is a Schnitzel?
A Schnitzel is a very thin slice of veal for Wiener Schnitzel, pork or chicken for other Schnitzel varieties, breaded and fried. Since it is almost impossible to find the correct cut of meat where we live, we usually end up buying center cut pork loins. Simply cut away the fat and pound the meat with a meat hammer or mallet as thin as possible. (see photos)
Once the meat is as thin as you like it, sprinkle with salt and pepper and if you like paprika. Prepare two plates, one with breadcrumbs and the other with 1 egg, beaten. Add about 1 Tsp of extra virgin olive oil in a regular or electric frying pan.
Dip the pieces of meat into the egg and then breadcrumbs until completely covered. Fry on medium heat for about 20 minutes, depending on the thickness, turn once. When the meat is completely cooked, remove from pan and cover.
Wiener Schnitzel = no gravy
Rahm Schnitzel = gravy with cream
Jaeger (hunter) Schnitzel = Mushroom gravy
Zigeuner (gypsy) Schnitzel = Red, Green & Yellow Pepper gravy
Mexicalli Schnitzel = Peppers, Onions and Corn gravy
The info on this site is beneficial.
Being part German, and growing up in pa.these. dishes are common. My mouth is watering already. I’m making your recipe for schnietzel for dinner tomorrow. Cant wait. Thanks for your recipe from a true foody.