| Knorr Jaeger Schnitzel Mix
Knorr Fix Jäger-Schnitzel: OR Knorr Jaeger Sauce Miix
The Schnitzel classic:
Fresh mushrooms, bacon, onions and parsley composed to a spicy-flavoured sauce.
Without flavour-enhancing additives and without colourings.
Quick and easy preparation.
Ingredients
| Qty. | Meas. | Descr.
| | 16 | oz | 3 pork loin slices (5.29 oz. ea.)
| | 3/4 | Cup | all-purpose flour
| | 1 | Tbsp | salt
| | 1 | Tsp | freshly ground black pepper
| | 1 | Tsp | granulated garlic
| | 1 | Tsp | paprika
| | 1 | lg | egg
| | 1/2 | Cup | milk
| | 2 | Tsp | mustard
| | 1 | Cup | crushed unsalted crackers
| | 1 | Cup | panko bread crumbs
| | 9 | oz | sliced mushrooms
| | 1 | pkg | Knorr Fix Jaeger Schnitzel mix
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Directions
I added these instructions from Guy Fiere (see Jaeger Schnitzel-01) on how to bread and fry the pork loin.
I use the piepans for dredging the pounded pork loin.
I pound the pork loin, between two pieces of Glad cling wrap, until it is about 1/4" thick.
In a piepan, mix together 3/4 cup flour with salt, pepper, garlic and paprika.
In a medium bowl, beat egg, milk and mustard (its easier to mix in a little deeper bowl) then pour into a piepan,
In another piepan, combine cracker and panko crumbs (or just 2 Cups panko).
Dredge pork slices:
#1 - in flour
#2 - in egg wash
#3 - in crumbs.
Make sure you completely coat the pork in each step.
If you want to double dredge, go back through steps 2 and 3 again.
Let set on a baking sheet fitted with a cooling rack for 5 minutes.
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| | 1 | Fry the schnitzel in a little hot oil, remove and keep warm.
| | 2 | Clean the mushrooms, cut them into slices (or drain them) and fry them briefly in dripping.
| | 3 | Add 1-1/8 Cup cold water and stir in the contents of the bag.
Bring to the boil while stirring and cook for 1 minute.
| | 4 | Add the schnitzel and let it heat up in the sauce.
| | Tip | Tip: The Knorr chefs recommend French fries for this.
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