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Jaegerschnitzel with Mushroom Sauce
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Serves 4
Classic and incredibly flavorful, enjoy German cuisine at its finest!
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Ingredients:
1 small shallot, chopped
3 tablespoons butter
8 oz mushrooms, sliced
1/2 cup pork broth
1/2 cup white wine
3/4 cup cream
5 tablespoons flour
1/4 teaspoon salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped
1 lb pork cutlets, cut 1/2 inch thick
1/4 teaspoon salt
Freshly ground pepper
Cayenne pepper, to taste
Directions:
Saute the shallot in 1 tablespoon of the butter until translucent. Add the mushrooms, brown for 5 minutes and add the broth and wine. Cook 3 minutes and add 1/2 cup of the half and half or cream. Bring to a boil and simmer for several minutes. Mix the remaining 2 tablespoons of cream with 2 tablespoons of flour. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
Add the parsley, salt and pepper. Keep warm. Lay out the cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less).
Melt the rest of the butter in a skillet. Dip in the rest of the flour mixed with pepper, salt and cayenne pepper. Shake off any extra flour and saute in 2 tablespoons butter for 3 minutes on each side. Spoon the sauce on the cutlets and serve.
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Jaegerschnitzel with Mushroom Sauce
Serves 4
Ingredients:
1 small shallot, chopped
3 tablespoons butter
8 oz mushrooms, sliced
1/2 cup pork broth
1/2 cup white wine
3/4 cup cream
5 tablespoons flour
1/4 teaspoon salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped
1 lb pork cutlets, cut 1/2 inch thick
1/4 teaspoon salt
Freshly ground pepper
Cayenne pepper, to taste
Directions:
Saute the shallot in 1 tablespoon of the butter until translucent. Add the mushrooms, brown for 5 minutes and add the broth and wine. Cook 3 minutes and add 1/2 cup of the half and half or cream. Bring to a boil and simmer for several minutes. Mix the remaining 2 tablespoons of cream with 2 tablespoons of flour. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
Add the parsley, salt and pepper. Keep warm. Lay out the cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less).
Melt the rest of the butter in a skillet. Dip in the rest of the flour mixed with pepper, salt and cayenne pepper. Shake off any extra flour and saute in 2 tablespoons butter for 3 minutes on each side. Spoon the sauce on the cutlets and serve.
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