Jaegerschnitzel
Course: EntreesCuisine: International flavors4-6
servings15
minutes8-9
minutesAs many around here know from Oktoberfest, or at least from Jaegermeister, jaeger means “hunter” in German. And while a lot of dishes in rustic times probably got the name, it has mostly attached itself to a delicious schnitzel served with mushroom gravy.
Ingredients
1 (1 ½ pound) pork loin, cut into 6-ounce slices
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teaspoon paprika
1 egg
½ cup milk
2 teaspoons Fischer & Wieser Brat Haus Beer Mustard
1 cup breadcrumbs
½ pound bacon, diced
½ cup diced yellow onion
2 cups sliced button mushrooms
1 cup Mom’s brand Spaghetti Sauce
1/3 cup red wine
Olive oil for frying
2 cups beef broth
2 tablespoons butter, softened to room temperature
2 tablespoons chopped fresh parsley
Directions
Between pieces of plastic wrap, pound the pork slices till they are ¼ inch thick. Mix the flour in a bowl with the flour and seasonings. In a separate bowl, combine the egg with the milk and mustard. Place the breadcrumbs in a third bowl. Take each pork slice and dredge in the flour, shaking off excess, then coating in the egg mixture and finally covering with crumbs. Set on a baking sheet until all pork is ready for cooking.
Cook the bacon until crisp in a large pan and drain on paper towels. Crumble the bacon. Use the bacon grease to lightly caramelize the onion, then stir in the mushrooms and cook until tender. Add the Spaghetti Sauce and wine and cook until reduced and thickened, then add the beef stock and reduce again. Add the crumbled bacon. Season to taste with salt and pepper.
Heat the olive oil in a large skillet and cook the pork evenly, about 5 minutes on the first side then 3-4 minutes on the second, until golden brown. Remove pork to a platter. Stir butter into the sauce until it’s melted. Cover pork schnitzels with sauce and serve sprinkled with parsley.
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