{"id":148,"date":"2024-04-24T08:32:15","date_gmt":"2024-04-24T08:32:15","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=148"},"modified":"2025-05-22T21:52:22","modified_gmt":"2025-05-22T21:52:22","slug":"jagerschnitzel","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/jagerschnitzel\/","title":{"rendered":"J\u00e4gerschnitzel"},"content":{"rendered":"

Ingredients<\/span><\/h3>\n

Makes 2 servings<\/em><\/p>\n

Pork<\/h5>\n

2 boneless pork chops
\n2 cups panko bread crumbs
\n1\/2 cup vegetable oil
\n1\/2 cup all purpose flour
\n2 eggs<\/p>\n

Gravy<\/h5>\n

1tbsp olive oil
\n2 cups beef broth
\n8oz button mushrooms
\n4tbsp butter
\n1tsp soy sauce
\n1 sprig thyme
\n1\/2 tsp sugar
\n1 tsp dijon mustard
\nsalt as needed
\npepper as needed
\n <\/p>\n

Procedure<\/h3>\n

Cutlets<\/span><\/h3>\n

Cut fat from pork chops.<\/p>\n

Place chops on plastic wrap and cover in another layer of plastic wrap.<\/p>\n

Pound with meat mallet or pan until \u00bd inch thick.<\/p>\n

Season both sides with salt and black pepper.<\/p>\n

Lightly coat both sides with 2 tablespoons of flour.<\/p>\n

Pour beaten eggs over the flour-coated pork until both sides are coated.<\/p>\n

Toss the pork pieces in the bread crumbs and press firmly to coat the meat.<\/p>\n

Set aside to chill in the refrigerator for 15-30 minutes.<\/p>\n

Mushroom Gravy<\/span><\/h5>\n

Chop rinse and dry button mushrooms.<\/p>\n

Preheat stainless steel saute pan.<\/p>\n

Add 1tbsp butter and 1 tbsp olive oil.<\/p>\n

Add mushrooms once oil is hot enough.<\/p>\n

Once mushrooms are tender add thyme sprigs and turn to medium, cook for about 2 min.<\/p>\n

Push mushrooms to the side and add 3tbsp butter.<\/p>\n

Once butter is melted add 3tbsp flour.<\/p>\n

Start by mixing butter and flour, then mix with mushrooms.<\/p>\n

Once flour flavor is gone and nutty mushroom flavor is present, add beef broth.<\/p>\n

Mix together and incorporate roux then add soy sauce.<\/p>\n

If roux is not thick enough, gradually add more flour.<\/p>\n

Simmer and reduce on medium low heat until thick (about 8min).<\/p>\n

Add sugar and dijon mustard.<\/p>\n

Salt and pepper to taste.<\/p>\n

Keep heated on low until cutlets are done.<\/p>\n

Shnitzel<\/span><\/h5>\n

Preheat 1\/4 cup of vegetable oil in a large skillet over medium high heat.<\/p>\n

Get cutlets from the fridge and fry for 4 to 5 minutes per side.<\/p>\n

Cook until the meat is no longer pink inside and the coating is crisp and well-browned.<\/p>\n

Place on plate with paper towels and salt as desired.<\/p>\n

Top with mushroom gravy; goes well with spaetzel!<\/p>\n

Mahlzeit!<\/p>\n\n\n
\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Ingredients Makes 2 servings Pork 2 boneless pork chops 2 cups panko bread crumbs 1\/2 cup vegetable oil 1\/2 cup all purpose flour 2 eggs Gravy 1tbsp olive oil 2 cups beef broth 8oz button mushrooms 4tbsp butter 1tsp soy sauce 1 sprig thyme 1\/2 tsp sugar 1 tsp dijon […]<\/p>\n","protected":false},"author":1,"featured_media":149,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[68,16,19,11],"class_list":["post-148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-german","tag-best","tag-hearty","tag-pork","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=148"}],"version-history":[{"count":3,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/148\/revisions"}],"predecessor-version":[{"id":596,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/148\/revisions\/596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/149"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}