Jaeger Schnitzel

Jaeger Schnitzel 05


Other Good German Recipes
German Potato Salad	Jaeger Brown Gravy

We love Jaeger Schnitzel, so when we got an air fryer, schnitzel was one of our first fried meals. We either use pork loin or a good grade of pork chops (Like Schwan's).
Above, top left the air fryer and one of the breaded pork chops on our kitchen counter. Next (right) is a closer look at a breadded schnitzel ready to fry. Right, the schnitzel and our little air fryer.

Next row, Betty ladeling on the german fried potatoes after the schnitzel was fried. Bottom center, ready to eat, and on the right, on a TV tray in the den, ready to eat.

Qty	Meas	Descr
Ingredients
		Neutral tasting oil (high smoke point)
4		Boneless Pork steaks of chops.
1/2	C	all-purpose flour plus 1 tsp salt.
2	Large	Eggs, lightly beaten.
3/4	C	plain bread crumbs.
		Brown mushroom gravy (See recipe)
		Salt & freshly ground black pepper


Directions
1	Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick.
2	Lightly sprinkle both sides with salt and freshly ground black pepper.
3	Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls.
4	Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat.
5	Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat.
6	Gently shake off the excess crumbs.
7	(Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)
8	Note: Some regions of Germany make Jägerschnitzel without the breading.
9	Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
10	Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy).
11	Use just enough oil so that the Schnitzels "swim" in it.
12	Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown.
	Transfer briefly to a plate lined with paper towels.
13	Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley.
14	Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.
15	Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Brown Mushroom Gravy, and with a fresh leafy green salad or German Cucumber Salad.
	***NOTE: Be sure to check out our post on Traditional German Schnitzel for a detailed tutorial including all the tips and tricks for achieving the best Schnitzel!

Potato Salad

For a mushroom gravy with great depth of flavor, here are a few tips:  Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease.  Then cook the onions until they’re nicely golden brown, which is key to the flavor of the gravy.  Do the same with the mushrooms, caramelizing them for optimal flavor.  While cornstarch can be used for thickening, flour is the best choice for flavor.  Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a few minutes.  This roux-like method of browning the flour is absolutely key to the flavor of the gravy.

Last but not least, for the ultimate flavor we’re adding our “secret ingredient”:  Ground dried porcini mushrooms.  These are like mushrooms on steroids and are my most favorite mushroom.  They contribute such an incredible depth of flavor and “umami” element that we STRONGLY recommend you making the effort to source this amazing ingredient.  Most well-stocked grocery stores carry them or you can find them here on Amazon.

If you’d like to make a creamy version of this brown mushroom gravy, simply stir in a few tablespoons of heavy cream at the end.