Jaeger Schnitzel with Thyme and Parsley
By Allison Hazell ahazell
Although in traditional German fare (my heritage) this dish is made with veal cutlets, I found beautiful boneless pork center cut chops that translated beautifully. These should be 1/2 thick or less. I decided to coat with Panko crumbs and herbs (not German!), which keeps them moist and tender. Top with the traditional Mushroom Gravy, or my favorite- homemade applesauce and a dollop of Sour Cream.
As you fry the cutlets, you will need to add more of the butter and oil as you go.
Combine all ingredients in large glass bowl. Cover with wax paper. Cook in microwave on high 8-11 minutes or until apples are soft, stirring once half way through cooking. Mash apples until slightly chunky; serve warm or chilled. Yields 5 1/2 cups.
Nancy J. Patrykus Finnjin - Jun 28, 2012
MMMm These look so good!!!
I usually make chicken schnitzel...
But...this is a keeper...I will try this...
Jenny Roberts jbaily - Jan 19, 2014
I think I'd like to try making these bite-sized. Do you think that would work? Sounds like kids might like it better that way...