The Schnitzel Spectrum is complete! Our fourth and final installment of Schnitzel Sunday concludes with a veal Jagerschnitzel! So far we have made a succession of schnitzels covering the range of traditionally used cuts using Pork Dust as a substitute for breadcrumbs. If you haven't already, make sure to check out the full schnitzel spectrum here:
This week we are making Pork Dusted Jagerschnitzel, a traditional German schnitzel topped with mushroom sauce. Recipe is adapted from this recipe for German Hunter Schnitzel.
For this week, you'll need the following:
Begin by cooking your bacon. My favorite way to do this is to "fry" it in the oven. It frees up space on your stove top, makes perfectly crispy bacon, and is pretty much fail proof in my experience. Line a cookie sheet with aluminum foil and spray with cooking spray. Place four pieces of bacon on the cookie sheet.
Set your oven to 400, and place the bacon in at the same time (do not wait for oven to preheat). Set a timer for 15 minutes and let your oven do the hard work. All ovens are different, but bacon should be crispy and delicious in about 15-17 minutes.
Next, get to work on the sauce. Heat two tablespoons of oil on medium heat in a non-stick skillet. Add the mushrooms and saute.
Add flour, beef stock, and wine to skillet and stir. You can begin working on your schnitzel while the sauce is simmering. It should start to thicken after about 5-6 minutes. Keep stirring while you start the schnitzel.
In three separate dishes, begin to prepare schnitzel coating. In one dish, lightly beat 2 eggs with 2 tablespoons of milk. In a second dish, mix flour, salt, garlic powder, and black pepper. In a third dish, mix Pork Dust, garlic powder, salt, and black pepper.
Next, coat each slice of veal first in the egg, then in the flour, and finally in the crumb mixture.
In another skillet, heat about 1 cm of oil on medium. Once warm, place schnitzels in pan and cook for about 1-2 minutes on each side. Coating will start to brown and crips, and the meat will turn a light brown color.
By this time, your sauce should be thickening quite a bit. Turn the burner off, but continue to stir frequently.
Once the schnitzels are cooked through, remove from heat and allow the meat to drain on a paper towel. Top each piece with mushroom sauce, crumbled bacon, and parsley to taste. Sit, relax, and enjoy!