Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, jager-schnitzel. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Jager-Schnitzel is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Jager-Schnitzel is something which I have loved my entire life.

In a shallow dish, mix together the bread crumbs and flour. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat.

To begin with this recipe, we must first prepare a few ingredients. You can have jager-schnitzel using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Jager-Schnitzel:

1. Take 4 boneless thin pork chops
2. Get Dash salt and pepper
3. Take 1/2 cup flour
4. Make ready 1 Tsp. paprika
5. Take 1 large egg, lightly beaten
6. Prepare 2 Tbs. water
7. Prepare 3/4 cup plain breadcrumbs
8. Prepare Dash salt and pepper
9. Get 1/8 cup fresh rosemary, very finely chopped
10. Get 1/2 cup vegetable oil for frying (or more)
11. Get 1 lemon, sliced for garnish
12. Get 4 sprigs parsley for garnish

As a young kid, I grew up in Germany with all of the wonderful foods a girl could ask for! When I tell people I'm half German, they immediately ask about the popular dishes Germans are known for, and at the top of the list is always Schnitzel. German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork.

Steps to make Jager-Schnitzel:

1. Trim the chops of any fat. Place one chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with the flat side of a meat tenderizer (mallet).
2. [A rolling pin or even a wine bottle can produce the same results] Repeat with the other chops and plate them all. Season them lightly with salt and pepper.
3. Place the flour in a dish and mix in the paprika. In a shallow bowl, mix in water to the beaten egg. In the third dish, add your breadcrumbs, seasonings, and chopped rosemary.
4. Dip one cutlet into the flour mixture and coat both sides and edges. Now dip in the egg wash and then lay it in the bed of breadcrumbs. Don't press the meat in the crumbs.
5. Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
6. Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
7. [For the gravy, sauté mushrooms first and then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Lightly season and add some fried bacon pieces (optional).]
8. In a deep sauté pan, heat the oil over a strong medium heat for the cutlets. Oil should heat to about 300˚F. Use enough oil so that the meat is “swimming” a bit when placed in there.
9. Fry the schnitzel for 2-3 minutes (maximum) on both sides until a deep golden brown. Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
10. Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.

This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer. This German jaegerschnitzel, or hunter's cutlets, recipe is a crispy breaded and pan-fried meat cutlet served with a creamy mushroom sauce. There are four basic kinds of Schnitzel in Germany. Most of them are breaded (regional differences) but how they are served varies. The four most common versions are: Plain (usually pork, Schweineschnitzel, though sometimes veal, Wienerschnitzel, and often served with a lemon wedge), Rahmschnitzel (served with a cream sauce), Zigeunerschnitzel ("gypsy" sauce with bell peppers) and.

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