Easy German Schnitzel Recipe

Authentic German Jägerschnitzel The Night Owl Chef

WEBAug 25, 2022 · Beef Broth – I like to use about 2 cups of a low-sodium beef broth. You can also use a vegetable broth if you prefer that. Parsley – An optional topping for a pop of …

Rating: 5/5(1)

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Authentic German Schnitzel Recipe The Stay At Home Chef

WEBApr 10, 2024 · 1 cup milk. Melt butter in a medium saucepan over medium-high heat. Add the mushrooms to the pan and cook until …

Rating: 4.4/5(40)
1. Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
2. Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
3. Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
4. Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.

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Grandma's Easy German Schnitzel Recipe foodiecrush …

WEBOct 8, 2018 · Heat 2 tablespoons of oil in a heavy skillet over medium high heat. Fry the chops in batches, moving the chops in the pan, until …

1. With a meat tenderizer or the bottom of a heavy pan, pound out the pork chops to 1/4 inch thickness.
2. Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
3. One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the panko crumbs, shaking off excess. Repeat with the remaining pork chops.
4. Heat 2 tablespoons of oil in a heavy skillet over medium high heat. Fry the chops in batches, moving the chops in the pan, until golden brown and crispy, about 5 minutes on each side. Add 1 tablespoons of oil to the pan at a time and repeat with the remaining pork chops. Serve with lemon wedges, noodles, and sweet and sour cabbage.

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Jägerschnitzel (Schnitzel with Mushroom Gravy) The …

WEBOct 6, 2023 · Lightly sprinkle both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate …

1. Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.) Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
3. Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
4. Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy. Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.

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