CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Jaegerschnitzel (Pork Cutlet with Mushroom Gravy)
by
Russ Crandall
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 359 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
%20is%20a%20traditional%20German%20dish,%20most%20commonly%20made%20with%20pork%20or%20veal%20cutlets%20(schnitzels)%20today.%20Historically,%20they%20were%20made%20with%20wild%20boar%20or%20venison%20(j%C3%A4ger%20means%20%E2%80%9Chunter%E2%80%9D%20in%20German)%20and%20paired%20with%20wild%20mushrooms.%20Today,%20its%20accompanying%20mushroom%20gravy%20is%20what%20separates%20Jaegerschnitzel%20from%20its%20more%20commonly-known%20(and%20gravy-less)%20counterpart,%20Wiener%20Schnitzel.%20Fun%20fact:%20it%E2%80%99s%20believed%20that%20Chicken%20Fried%20Steak%20originated%20from%20this%20dish,%20when%20German%20and%20Austrian%20immigrants%20brought%20it%20to%20Texas%20during%20the%201800s.%3C/p%3E%3Cp%3EMaking%20this%20dish%20within%20a%20Paleo%20template%20is%20easy,%20as%20it%20only%20requires%20a%20different%20type%20of%20flour.%20A%20combination%20of%20potato%20starch%20and%20arrowroot%20flour%20works%20best,%20but%20if%20you%20have%20only%20one%20flour%20on%20hand%20it%20still%20turns%20out%20pretty%20well.%20Tapioca%20starch%20can%20also%20be%20used%20in%20a%20pinch.%3C/p%3E%3Cp%3EServes%20four%3C/p%3E%3Cp%3EPork%20tenderloins%20gross%20me%20out%20a%20little.%20Ever%20since%20seeing%20Prometheus,%20all%20I%20can%20picture%20are%20those%20worm%20monsters.%20Okay,%20let%E2%80%99s%20move%20on.%3C/p%3E%3Cp%3EI%20recommend%20cutting%20up%20your%20mushrooms,%20onion,%20and%20garlic%20ahead%20of%20time%20so%20you%20can%20transition%20from%20schnitzel%20to%20gravy%20seamlessly.%3C/p%3E%3Cp%3EDiagonally%20slice%20the%20tenderloins%20into%201/2%E2%80%B3%20thick%20cutlets.%20They%20don%E2%80%99t%20have%20to%20be%20beautiful.%3C/p%3E%3Cp%3EPlace%20a%20cutlet%20in%20a%20large%20resealable%20bag,%20then%20gently%20pound%20with%20a%20meat%20tenderizer%20until%20it%E2%80%99s%20about%201/4%E2%80%B3%20thick.%3C/p%3E%3Cp%3EContinue%20pounding%20the%20rest%20of%20your%20cutlets,%20then%20set%20aside.%3C/p%3E%3Cp%3EWarm%20the%20lard%20or%20oil%20in%20a%20skillet%20on%20med/high%20heat,%20and%20preheat%20your%20oven%20to%20170F.%3C/p%3E%3Cp%3EIn%20a%20large,%20shallow%20bowl,%20combine%20the%20potato%20starch,%20tapioca%20starch,%20salt,%20pepper,%20and%20paprika.%20Lightly%20bread%20a%20few%20cutlets,%20then%20add%20them%20to%20the%20oil.%20Fry%20for%202%20minutes,%20then%20turn,%20and%20fry%20for%202%20more%20minutes.%3C/p%3E%3Cp%3EPlace%20the%20finished%20schnitzels%20on%20a%20baking%20sheet%20that%E2%80%99s%20lined%20with%20a%20wire%20rack,%20then%20keep%20them%20in%20the%20oven%20to%20stay%20warm%20while%20you%20fry%20the%20rest%20of%20the%20schnitzels.%20Once%20you%E2%80%99re%20done,%20leave%20all%20of%20the%20cooked%20cutlets%20in%20the%20oven%20while%20you%20make%20your%20gravy.%3C/p%3E%3Cp%3ESpoon%202%20tbsp%20of%20the%20lard%20or%20oil%20you%20used%20to%20fry%20the%20schnitzels%20into%20a%20separate%20skillet%20(or%20remove%20all%20but%202%20tbsp%20of%20oil%20from%20the%20skillet%20you%20used%20to%20fry%20the%20cutlets),%20and%20add%201%20tbsp%20butter.%20Warm%20on%20medium%20heat,%20then%20add%20the%20garlic.%20Saut%C3%A9%20until%20aromatic,%20about%2030%20seconds,%20then%20add%20the%20onion.%20Saut%C3%A9%20the%20onion%20until%20it%20is%20softened,%20about%205%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20mushrooms%20and%20saut%C3%A9%20until%20they%20start%20to%20release%20their%20liquid,%20about%204%20minutes,%20stirring%20often.%3C/p%3E%3Cp%3EStir%20in%20the%20rice%20flour,%20and%20toast%20until%20the%20rice%20flour%20starts%20to%20darken%20and%20smell%20slightly%20nutty,%20about%201%20minute.%20It%E2%80%99ll%20be%20dry%20and%20clumpy%20at%20this%20point,%20which%20is%20fine.%3C/p%3E%3Cp%3EStir%20in%20the%20beef%20broth%20and%20thyme,%20and%20simmer%20until%20the%20gravy%20thickens,%20about%203%20minutes.%20Remove%20from%20heat%20and%20stir%20in%20the%20cream,%20then%20add%20salt%20and%20pepper%20to%20taste.%20Pour%20the%20gravy%20over%20the%20schnitzel%20and%20go%20to%20town.%20This%20dish%20goes%20best%20with%20mashed%20potatoes%20and%20Blaukraut%20(German%20Red%20Cabbage).%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ETags:%20cooking,%20dinner,%20food,%20german,%20german%20food,%20germany,%20gluten%20free,%20health,%20paleo,%20pork,%20primal,%20recipe,%20schnitzel,%20tenderloin%3C/p%3E){kind=link}