Ingredients: |
Ingredients: For the Schnitzel:
1 pound thin pork cutlets
½ teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil
For the Sauce:
1 lb mushrooms, washed and cut into bite-sized slices
2-3 slices bacon, chopped into small pieces
1 small onion, finely chopped
½ cup vegetable broth
½ cup cream
½ teaspoon dry thyme
A small bunch parsley, finely chopped
A little extra milk as needed
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Directions: |
Directions:Season each cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.
Prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate.
Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes.
Coat each cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated cutlet immediately in the hot skillet.
Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.
Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.
Add a little butter to the same pan. Add onions and bacon. Cook until onions begin to brown. Add mushrooms back to the pan, then add the broth and cream. Add salt, pepper, and thyme. Bring mixture up to a simmer, and continue simmering until liquid has noticeably reduced (about 15-20 minutes) - stir occasionally.
Stir in milk into the sauce until the sauce reaches the desired consistency. Remove pan from heat. Stir in 2/3 of the chopped parsley. To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parsley over the sauce. |
This recipe for Jaeger Schnitzel is from