Jagerschnitzel With Bacon Mushroom Gravy (Jager = Hunter)
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Salt1 tsp
Granulated Garlic1 tsp
Paprika1
Egg1 cup
Milk2 tsps
Mustard1 cup
Panko Bread Crumbs450 g
Bacon (diced)2 cups
Button Mushrooms (sliced)1 cup
Red Wine2 cups
Beef StockDirections:
1
Stir in 1/4 cup flour
2
Preheat oven to 350 degrees F
3
Pound pork slices between sheets of plastic wrap to 1/4-inch thickness
4
In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika
5
In another shallow medium bowl, combine egg, milk and mustard
6
In another medium shallow bowl, combine cracker and panko crumbs
7
Dredge pork slices first in flour, then in egg wash, and finally in crumbs
8
Let set on a baking sheet fitted with a cooling rack for 5 minutes
9
In a medium saute pan over medium heat cook the bacon until crispy
10
Remove from pan to drain on paper towels
11
In same pan with bacon fat, add onions and saute for 3 minutes
12
Add mushrooms and continue sauteing for 2 minutes
13
Cook flour to make roux until light brown, about 2 minutes
14
Add wine and cook for 3 minutes, reducing by 1/3, then add stock
15
Continue cooking to reduce by 1/3 again
16
Season with salt and pepper
17
Keep warm
18
Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F
19
Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second
20
Remove to platter when done
21
Add butter to sauce, stirring until it has melted
22
To serve, cover pork with sauce
23
Sprinkle with chopped bacon and fresh parsley to garnish