schnitzel or jäger schnitzel

How To Make schnitzel or jäger schnitzel

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  1

  Preheat the oven to 375 degrees F. Set up 3 shallow dishes. For dredging, place the flour 2 pinches of salt and pepper, sage, 1 pinch of paprika, and thyme in a shallow dish. Add the bread crumbs, 2 pinches of salt and pepper, garlic and herb seasoning, and 2 pinches of paprika to a shallow dish. Place the eggs in the last shallow dish.
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  2

  Place each boneless pork chop in a plastic bag and tenderize with a meat tenderizer.
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  3

  Dredge each in flour, spice and herb mixture, the egg, and finally in the bread crumbs mixture.
• 4

  Add olive oil to a cast iron skillet. Add the breaded pork chops. Bake for 3 minutes on one side then gingerly turn over for another 3 minutes.
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  5

  For the Jäger, using the same pan as you made the schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.
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  6

  Add a little butter or bacon drippings to the same pan. Add onions and cook until onions begin to brown. Add mushrooms back to the pan. Then add the cream and half and half. Add salt and pepper to taste. Bring the mixture to a boil until it has reached the right consistency. Add more half and half if needed. The sauce shouldn't be too thin and be creamy.
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  7

  Remove pan from heat and stir in 2/3 of the chopped parsley. Add additional salt and pepper to taste.
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  8

  To serve, place a schnitzel on a plate and top with the sauce. Sprinkle some chopped parsley over the sauce. You can fix it with or without Jäger.
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