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<strong>Selwyn</strong> <strong>Times</strong> Wednesday <strong>September</strong> <strong>16</strong> <strong>2020</strong><br />
22<br />
FOOD<br />
Latest Canterbury news at starnews.co.nz<br />
Authentic German Jägerschnitzel<br />
Crispy crumbed pork<br />
schnitzel served with<br />
rich mushroom gravy –<br />
that’s Jägerschnitzel. It’s<br />
one of Germany’s most<br />
popular and delicious<br />
foods. This authentic<br />
Jägerschnitzel recipe<br />
will absolutely delight<br />
your taste buds<br />
Authentic German<br />
Jägerschnitzel<br />
(Hunter schnitzel with<br />
mushroom gravy)<br />
4 servings<br />
Ingredients<br />
Neutral-tasting oil for frying<br />
4 pieces of pork schnitzel<br />
Salt and freshly ground black<br />
pepper<br />
½ cup all-purpose flour<br />
combined with 1 tsp salt<br />
2 large eggs, lightly beaten<br />
¾ cup plain breadcrumbs<br />
Chopped fresh parsley, garnish<br />
Directions<br />
Lightly sprinkle both sides of<br />
the pork with salt and freshly<br />
ground black pepper.<br />
Place the flour mixture, egg,<br />
and breadcrumbs in three<br />
separate shallow bowls.<br />
Dredge the pork in the flour,<br />
the egg, and the breadcrumbs,<br />
coating both sides and all edges<br />
at each stage. Be careful not to<br />
press the breadcrumbs into the<br />
meat. Gently shake off the excess<br />
crumbs. (Note: Don’t let the<br />
schnitzel sit in the coating or they<br />
will not be as crispy once fried -<br />
fry immediately.)<br />
Heat the oil to 170 deg C (not<br />
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hotter or the schnitzel will burn<br />
before the meat is done, not lower<br />
or the schnitzel will absorb the oil<br />
and be greasy). Use just enough<br />
oil so that the schnitzels ‘swim’<br />
in it. Fry the schnitzel for about<br />
2-3min on both sides until a deep<br />
golden brown. Transfer briefly to<br />
a plate lined with paper towels.<br />
Serve immediately topped with<br />
mushroom gravy and garnished<br />
with chopped fresh parsley.<br />
Avoid completely drenching the<br />
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schnitzel with gravy so that it still<br />
remains crispy.<br />
Mushroom gravy<br />
Ingredients<br />
CRISPY:<br />
Authentic German<br />
Jägerschnitzel<br />
(Hunter schnitzel<br />
with mushroom<br />
gravy).<br />
2 tbsp butter or lard<br />
1 onion, finely chopped<br />
1 clove garlic, minced<br />
450gm button mushrooms,<br />
cleaned and sliced<br />
4 tbsp butter<br />
4 tbsp all-purpose flour<br />
2 cups strong beef broth<br />
1-2 tsp balsamic vinegar (according<br />
to taste)<br />
½ tsp sea salt plus more to taste<br />
½ tsp sugar<br />
¼ tsp dried thyme<br />
¼ tsp freshly ground black<br />
pepper<br />
Optional: For a creamy gravy,<br />
add a few tbsp of heavy cream at<br />
the end<br />
Directions<br />
Melt the butter (or lard) in a<br />
pan over medium-high heat and<br />
fry the onions until beginning to<br />
brown. Add the garlic and cook<br />
another minute.<br />
Add the mushrooms and cook<br />
5-7min or until golden and the<br />
liquid from the mushrooms has<br />
evaporated.<br />
Add the butter and melt. Add<br />
the flour, stir to combine and<br />
cook for about 2min, stirring<br />
continually.<br />
Add the beef broth, vinegar,<br />
thyme, sugar, salt and pepper.<br />
Whisk continuously until<br />
the gravy is thickened. Cover<br />
and simmer on low, stirring<br />
occasionally, for 5-10min. Add<br />
salt and pepper to taste. If you<br />
prefer the gravy thinner add a<br />
little more water (or heavy cream<br />
if using).<br />
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