Jaegarschnitzel
From clewing 16 years agoIngredients
- 3 lb pork loins cut into chops shopping list
- flour shopping list
- seasoned salt shopping list
- 3 eggs shopping list
- milk shopping list
- seasoned bread crumbs shopping list
- paprika shopping list
- oil shopping list
- 1/4 cup butter shopping list
- 1/2 lb. mushrooms shopping list
- 1 onion shopping list
- 2 packages brown gravy mix shopping list
- 3/4 cup red wine--not too sweet or too dry. I usually use Lambrusco shopping list
- 1/2 bag frozen sweet peas shopping list
How to make it
- To make the schnitzel: Take the pork chops and
- Pound the pork with a meat mallet until it is about ¼”.
- In one bowl put about 1½ cups flour mixed with a about a teaspoon of seasoned salt (I like Jane’s Crazy Mixed-up Salt).
- In another bowl mix take 3 eggs and mix with about ¼ cup milk.
- In a third bowl take about 3 cups of seasoned bread crumbs, and add about 1 tsp paprika.
- Put about ½” of oil in heavy frying pan. You want the grease hot, but not too hot.
- Dip the pork in the flour, then the egg, then the bread crumbs and fry. They fry up quickly, maybe only 3-4 minutes on each side.
- Put on rack over absorbent paper towels and keep warm in oven set at its lowest temperature.
- For the sauce: Clean the pan out. Add butter and let it melt, but don't let it burn.
- Take ½ lb. of sliced fresh mushrooms and an onion, sliced, and sauté lightly it in the pan.
- Add two packages of brown gravy mix and 1 1/4 cup water, 3/4 cup red wine, stir until it comes to a boil.
- Add ½ bag of sweet peas.
- Cover and simmer about 20 minutes.
- Serve the sauce over the schnitzel.
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