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Jägerschnitzel Recipe

Ingredients

How to make it

  • Season the cutlets well with salt and pepper. Dredge the cutlets in flour then shake off any excess flour. Beat the eggs and add the water. Soak each dredged cutlet in the egg wash. Then dredge them with the breadcrumbs. Refrigerate at least one hour.
  • Heat a heavy skillet on a medium flame. Render the bacon until crisp. Then remove the bacon and reserve for later. When the bacon cools break it into bits. Leave all the oil in the skillet.
  • Fry each cutlet on high heat until golden brown with a crispy outer coating. About 2 minutes each side. Try not to burn the oils because you need that oil in the skillet for later. If you need add additional oil use butter or evoo. Reserve the fried cutlets for later on a rack.
  • In the same skillet Saute the mushrooms for about 3 to 4 minutes you may need to add some moisture because the mushrooms will absorb most of the oil in the skillet. If necessary add some olive oil and bring bake to a simmer. Then add the onions and thyme lightly season with salt and pepper. Add 1 Tbs of Worcestershire sauce and mix well. At this point you should be scrapping the bottom of the skillet to pick up all the particles at the bottom. Saute until the onions are soft.
  • Add the wine and allow the wine to reduce and thicken continuously scraping the bottom for any residuals at the bottom.
  • At this time put the cutlets into a 200% pre preheated oven to keep warm.
  • Add the bacon and about 2 Tbs of flour to the onions and mushrooms stir allow the flour to cook about 4 to 5 minutes. Loosen and adjust the thickness of the gravy with broth and simmer.(Optional Add 1 Tbs of butter for a velvety gravy). Taste and adjust with salt and pepper if needed. Poor on top of the cutlets.
  • Top with parsley and serve.

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The Cook

BuonAppetito Queens, New York

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