Several years ago we hosted a German foreign exchange student. In an effort to make her feel more at home, and for us to enjoy the full cultural experience, my wife researched and created this pork jaegerschnitzel recipe. It turned out great and our exchange student gave it a big thumbs up!
The jaegerschnitzel was served alongside a helping of spaetzle. Spaetzle is a kind of soft egg noodle used in many German recipes. Top it with a little of the mushroom gravy and enjoy. We certainly did!
- 1-1/2 lb pork loin cut into 6-ounce portions (or veal)
- 1 cup flour, all-purpose
- 1/2 onion, diced yellow approximately ½ cup
- 1 Tbsp salt
- 1 tsp pepper, freshly ground
- 2 Tbsp parsley leaves chopped, fresh
- 1 tsp granulated garlic
- 1 tsp paprika
- 1/2 cup milk
- 1 egg
- 2 tsp mustard
- 2 cups bread crumbs fine, dried
- 8 oz bacon diced
- 2 cup sliced button mushrooms
- olive oil for frying
- 2 cup beef stock
- 1 ⁄2 cup red wine
- 1 T tomato paste
- 2 Tbsp butter room temperature
- 1 Bag spaetzle
- Pound pork slices between sheets of plastic wrap to 1/4-inch thickness.
- In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic, and paprika. Using another shallow medium bowl, combine egg, milk, and mustard. In another medium shallow bowl, dried breadcrumbs.
- Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
- In a medium saute pan, over medium heat, cook the bacon until crispy. Remove from pan to drain on paper towels.
- In the same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes.
- Make a roux by stirring in 1/4 cup flour into the onions and mushrooms and cooking for 2 minutes or until light brown. Slowly add wine, stirring constantly, until all is incorporated. Continue cooking for 3 minutes, reducing by 1/3. Then slowly add the stock while stirring.
- Continue cooking to reduce by 1/3 again, stirring occasionally. Season with thyme, salt, and pepper. Keep warm.
- Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done.
- Add butter to the gravy, stirring until it has melted. Cover the pork with gravy. Sprinkle it with chopped bacon and fresh parsley to garnish. Serve with spaetzle.
Meat Preparation Tip!
If you hate pounding out meat because of the splatter and mess it makes, we have a solution for you. Try using a vacuum packer and leave the meat sealed right in the bag when you pound it.
In our article on vacuum packers, we shared this tip, along with many other uses, with our readers. Obviously, you can’t use a meat pounder with sharp edges. However, vacuum packer bags are heavy enough to handle the job without splitting open and no mess!
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