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.
8oz japanese panko crumbs
thyme, dried- if using fresh thyme, cut in half
dash salt and pepper
6 to 8
pork chops, center cut (1/2 inch thick or less)
eggs, slighty beaten
olive oil, extra virgin
medium fresh lemon
REALLY EASY APPLESAUCE
apples (golden delicious or any cooking apple) peeled, cored and sliced
sugar or to taste
1Mix together first five ingredients well. Put onto flat dish.
2Dip each cutlet into beaten eggs then coat in crumb mixture.Pat alot of crumbs onto each. Set aside.
3Put half of butter and oil in frying pan and heat on med to med high heat. (enough for the cutlets to sizzle when they're put into it)
4Fry cutlets in oil and butter until nicely browned on each side. About 3-4 mins per side. Squeeze some lemon juice over cutlets on each side.
As you fry the cutlets, you will need to add more of the butter and oil as you go.
5Make a small cut into one of the cutlets, if still red in middle, place cutlets into a large baking dish and put in a preheated 350 oven for about 10-15 mins.If you see no redness in the middle, they are ready to serve.
6Serve with a bit Applesauce on top and to the side and a dollop of sour cream. (optional)
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.