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Jaeger Schnitzel and Mushroom Sauce

Jaeger Schnitzel and Mushroom Sauce

Jaeger Schnitzel and Mushroom Sauce

A schnitzel is commonly referred to a piece of pounded meat, coated in a batter, covered in bread crumbs and deep fried. The preparation traces its origin in Austria, and is popular across Europe. We serve the cutlet with a savoury mushroom sauce. Read ahead for the complete preparation. 

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Jaeger Schnitzel - Recipe

Ingredients Required

Sauce

  • 1 tablespoon of salt free butter
  • 1 small onion, chopped
  • 250 grams of mushrooms
  • 1/2 cup of vegetable broth
  • 1/2 cup of white wine
  • 1/2 cup of fresh cream divided
  • 2 tablespoon of all purpose flour
  • 2 tablespoon of fresh chopped parsley
  • Salt as per taste
  • Fresh ground pepper

Schnitzel

  • 450 grounds of roast cur pork meat
  • 3 tablespoon all purpose flour
  • Salt
  • Fresh ground pepper
  • A pinch of cayenne pepper
  • 3 tablespoons of salt free butter

Procedure for Preparation

  • Melt the butter over a medium heat on a skillet.
  • Add the onions and cook until they are tender.
  • Add the sliced mushrooms and cook for over 5 minutes, until the mushrooms caramelize.
  • Stir in vegetable stock, followed by white wine.
  • Pour in the cream, mix and well, and bring all the ingredients to a simmer.
  • In a separate mixing bowl whisk together 2 tablespoon of cream and flour.
  • Add the flour and cream mix to the mushrooms. Mix properly I order to avoid formation of any lumps.
  • Add parsley and seasoning. Keep warm.
  • Cover the roast pieces of pork with cling wrap.
  • With the use of a mallet, pound them into an uniform thickness of about 5 to 6 mm
  • In a mixing bowl mix in the flour, cayenne pepper and salt - pepper.
  • Melt the butter over a medium heat in a frying pan.
  • Dip the cutlet pieces in the batter.  Make sure that there is only a light coating of batter on the cutlets.
  • Cook thoroughly and serve with sauce.

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