Jagerschnitzel With Bacon Mushroom Gravy Jager Hunter Recipes

Steps:

• Pound the cutlets and rub in the salt and pepper.
• Let stand for about 10 minutes.
• Dip cutlets into the beaten egg and then, crumbs.
• Brown in a small amount of oil over low heat for about 10 minutes on each side.
• While meat is browning, saute' the bacon and onions until golden brown.
• Add the tomato paste and mushrooms and saute' over a low heat.
• Add the wine, water, and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream.
• Pour over the schnitzel.

Steps:

• Preheat oven to 350 degrees F.
• Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
• In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
• Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.