Jagerschnitzel with Mushroom Gravy and Bacon

9 Jul
Jagerschnitzel with Mushroom Gravy and Bacon

Jagerschnitzel with Mushroom Gravy and Bacon

“This is a keeper!”

Those were pretty much the first words out of hubby’s mouth after finishing the meal. I must admit this is pretty damned good, too. In my usual frugal manner, I had picked up some super-thin cut pork loins in the 50% off bin and was randomly searching the interwebz and Pinterest what to make with them and Voila! Not only did bacon and mushroom gravy catch my eye, but so did the unusual name.

Jager (properly spelled JΓ€ger in German) loosely means hunter, named after the German military term for rifle-armed infantry. In short, “hunter’s cutlet” and the dish was originally made with thinly pounded venison or wild boar backstrap. In the U.S., it is typically made with pork.

If you do not pour sauce over all the cutlets, then the schnitzels reheat beautifully with a light spray of oil in the toaster oven. The meal is typically served with spaetzle or noodles, but I served Brussels sprouts instead. Hey, that’s close to Germany! This isn’t the quickest dinner to make in the book, but it is so very worth the time. It took me about an hour and a half but if you have all your ducks in a row (i.e. prep everything ahead of time) then you could probably make it in an hour. Guten Appetit!

Jagerschnitzel with Mushroom Gravy and Bacon
Adapted from Guy Fieri and The Food Network

1 1/4 pounds thin-cut pork loin (or pounded thin)
3/4 cup flour, divided
1 teaspoon salt or Mrs. Dash
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons spicy brown mustard
3/4 cup crushed unsalted crackers
3/4 cup panko bread crumbs
3 slices thick-cut bacon, diced (1 more if thin-cut)
1/2 cup diced onion
2 cups sliced mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock, homemade or high-quality store-bought
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh parsley

Schnitzel Ingredients

Schnitzel Ingredients ~ I am not ashamed to use paper plates to use less dishes

If your pork slices are not already thin, pound them thin until 1/8 to 1/4 inch thick. Trim the fat off the pork edges. On a plate, mix together 1/2 cup flour with salt, pepper, garlic and paprika. In a bowl, combine egg, milk and mustard. On another plate, combine crushed crackers and panko.

Breaded Cutlets

Breaded Cutlets

Dredge pork slices first in flour, then in egg wash, then in the crumbs. Set on a cooling rack above a sheet pan and place in the refrigerator until ready to cook.

In a cast iron skillet (or other heavy pan), cook the bacon until crispy. Remove and drain on paper towels.

Frying Bacon

Frying Bacon ~ And yes I did cook this entire meal on our grill propane burner outdoors!

In the same skillet with the bacon grease, add the onions and saute for several minutes. Add mushrooms and continue cooking for about five more minutes until the mushrooms have browned.

Shrooms and Onions

Shrooms and Onions

Stir in 1/4 cup flour and continue stirring until you have a light brown roux. Add the wine and cook for a few more minutes until it’s reduced by 1/3, then add the beef stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper then keep warm on low.

Mushroom Gravy

Mushroom Gravy ~ Not my best shot…

Heat 1/4-inch oil in another cast iron skillet (or heavy pan) until it bubbles when you insert a wooden chopstick to the bottom. In batches, cook pork evenly on both sides, about five minutes for the first side, several more minutes for the second.

Fried Schnitzels

Fried Schnitzels

Remove to a platter and continue cooking until all cutlets are done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce and garnish with chopped bacon and fresh parsley.

Jagerschnitzel with Mushroom Gravy and Bacon

Jagerschnitzel with Mushroom Gravy and Bacon

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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61 Responses to “Jagerschnitzel with Mushroom Gravy and Bacon”

  1. Jodi July 9, 2016 at 8:35 am #

    looks DELISH KR! My hub would LOVE!

    Liked by 1 person

  2. healthyindiankitchen July 9, 2016 at 8:38 am #

    Wow! This looks incredible. I could eat it to the last grain! Loved your idea of using paper plates πŸ˜› πŸ™‚

    Liked by 1 person

  3. PantryPortfolio July 9, 2016 at 8:53 am #

    Yum! My brother is actually in Germany as we speak. Also, I think I’d want to drink this gravy on its own. Adding this to my list for a night when I have some time! Mmm.

    Liked by 1 person

  4. koolaidmoms July 9, 2016 at 8:56 am #

    Will have to try the gravy! I made Schnitzel the other week that were delicious but the gravy sounds divine!

    Liked by 1 person

  5. ggstratton July 9, 2016 at 10:07 am #

    Being frugal is an awesome quality to have plus….the Milanesa thin cuts of pork and beef are actually more tender. This fish looks soooo yummy. I’m going to save it. Went fishing today. No nibbles 😠have a great day.

    Liked by 1 person

    • anotherfoodieblogger July 9, 2016 at 10:10 am #

      Thank you Gina, yes the thin cut pork was incredibly tender! Sorry you didn’t get any bites today, there’s always next time! xo

      Liked by 1 person

  6. Tasty Eats Ronit Penso July 9, 2016 at 10:07 am #

    mmmm I can see why this is a keeper! πŸ™‚

    Liked by 1 person

  7. D. Wallace Peach July 9, 2016 at 12:01 pm #

    Looks good, Kathryn. I like mushroom sauces on anything. I tried to make something similar last night with chicken, but I ran out of panko so I used buttermilk and flour. My husband called to result “chicken pancakes!” Ha ha ha. I think I’ll stick with your recipes πŸ˜€

    Liked by 1 person

    • anotherfoodieblogger July 9, 2016 at 12:06 pm #

      LOL Diana, I tend to have quite a few disasters myself, but those rarely make the blog unless they are a spectacular failure. πŸ˜‰ Thank you Diana. (p.s. Cracker crumbs are a good substitute!)

      Liked by 1 person

      • D. Wallace Peach July 9, 2016 at 12:56 pm #

        Thanks for the tip on the crackers! Fortunately, my chicken pancakes tasted better than they looked. And I got to laugh.

        Liked by 1 person

  8. Teagan Geneviene July 9, 2016 at 1:55 pm #

    Uumm-umm… I’ve never heard of it, Kathryn, but it looks delicious. And everything’s better with bacon! πŸ˜€ Great photo how-to as always. Now I definitely need dinner. LOL. Hugs!

    Liked by 1 person

  9. Green Embers July 9, 2016 at 2:25 pm #

    This looks amazing!

    Liked by 1 person

  10. ggstratton July 9, 2016 at 3:32 pm #

    Those are some really cute plates. Love dogwood blooms. They smell sooooo good. πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger July 9, 2016 at 6:35 pm #

      Those are two random plates I picked up a yard sale last weekend for a buck a piece! I’m always on the lookout for foodie blogging plates. Thanks so much Gina!

      Like

  11. Marisa's Italian Kitchen July 9, 2016 at 7:20 pm #

    Looks and sounds absolutely delicious! Yes it is a keeper😊

    Liked by 1 person

    • anotherfoodieblogger July 9, 2016 at 7:22 pm #

      Thanks so much Marisa! My hubby certainly thought so. The leftovers were just as good reheated in the way I mentioned. πŸ™‚

      Like

  12. Garfield Hug July 10, 2016 at 12:00 am #

    Yum yum!!

    Liked by 1 person

  13. cookingwithshy July 10, 2016 at 5:26 am #

    Awesome…going to try this chicken soon…great share!!!

    Liked by 1 person

  14. recipeboxgal July 10, 2016 at 6:39 am #

    I always order jagerschnitzel at German restaurants! This looks great πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger July 10, 2016 at 8:53 am #

      We don’t have any German restaurants where I live so this was very new to me. I’m glad you like it, thank you!

      Liked by 1 person

  15. Karen July 10, 2016 at 8:26 am #

    Jagerschnitzel is a terrific dish which I’ve had often in Austria and your version would certainly make me very happy.

    Liked by 1 person

    • anotherfoodieblogger July 10, 2016 at 8:54 am #

      Thank you Karen, I had never even heard of it! But then again, I have never been to Germany or Austria and we don’t even have a restaurant like that in my little town. Enjoy your Sunday in tropical paradise!

      Liked by 1 person

  16. fromthefamilytable July 10, 2016 at 10:05 am #

    Pork schnitzel was a favorite company meal when I was growing up. Your version looks outstanding.

    Liked by 1 person

  17. Lynz Real Cooking July 10, 2016 at 11:20 am #

    I agree with your hubby yummm

    Liked by 1 person

  18. Linda July 10, 2016 at 12:48 pm #

    Definitely a keeper Kathryn! ‘Schnitzel’ anything is great in my book and with the addition of bacon and gravy…ohhh!!! Yummo πŸ™‚ πŸ™‚

    Liked by 1 person

  19. Karina Pinella July 10, 2016 at 4:33 pm #

    Another wow! I’m telling you — the people in your house are so lucky to have you cooking for them.

    Liked by 1 person

    • anotherfoodieblogger July 10, 2016 at 5:14 pm #

      LOL yeah but I told them I was NOT cooking one thing this weekend. Well, I did boil some eggs earlier today. Thanks Karina!

      Liked by 1 person

  20. Michelle Williams July 10, 2016 at 7:17 pm #

    My son loves schnitzel. I’ll have to make these. Thanks.

    Liked by 1 person

  21. ChgoJohn July 10, 2016 at 7:22 pm #

    I know so little of German cuisine. I saw “JΓ€ger”, as in “meister”, and thought that shot glasses would be needed. That said, this does sound delicious! You cannot go wrong with pork and a good saice.

    Liked by 1 person

  22. StefanGourmet July 10, 2016 at 11:15 pm #

    Wow, this takes me back to the 80ies! Back then this was on restaurant menus everywhere, but now I think it’ll be hard to find. That doesn’t mean it isn’t tasty though πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger July 11, 2016 at 12:11 am #

      Personally I had never seen it, and I was an adult almost the entire 80s! (OK if being 18 in 1981 counts.) But then again, I was not in Europe then (or ever for that matter).

      Liked by 1 person

  23. cookingwithauntjuju.com July 11, 2016 at 6:02 am #

    When “schnitzel” is part of the recipe I know I’m going to like it πŸ™‚ Having a little German in me helps!

    Liked by 1 person

  24. bradthegourmand July 11, 2016 at 11:31 am #

    Yum! I’ve traveled in Germany and Jaeger Schnitzel was always one of my faves! Thanks for reminding me how much I loved this dish….I am officially inspired to try creating my own now!

    Like

    • anotherfoodieblogger July 21, 2016 at 7:51 pm #

      Oh dear, somehow this comment ended up caught in my spam filter Brad. I hope you do get to make this on your own!

      Like

  25. Sheryl July 15, 2016 at 7:03 pm #

    Yum – This sounds like an absolutely wonderful. The gravy is a nice addition. I often find that when I cook thin pork chops that they end up being very dry.

    Liked by 1 person

  26. Sadie's Nest July 16, 2016 at 8:40 am #

    This looks awesome! Haven’t had “Jagerschnitzel” that I’m aware of, but who wouldn’t want pork schnitzel covered with mushroom gravy and bacon? Sold!

    Liked by 1 person

  27. New Journey July 20, 2016 at 7:00 pm #

    printed out this one and the pickles recipe…yummm this one is a keeper for sure for my husband being from Germany…I make this but I think this gravy/sauce will be really yummy….thanks for all the yummy recopies….kat

    Liked by 1 person

    • anotherfoodieblogger July 20, 2016 at 7:22 pm #

      Yay Kat! I have been on vacay so haven’t read many posts from the past few days. Thank you!

      Like

  28. FrugalHausfrau July 24, 2016 at 6:38 pm #

    What a classic and a beautiful job! I wish I could have had a taste – well, now maybe I’ll make my own!! I can see it’s been too long since I stopped by…it’s just been crazy with the new puppy!

    Liked by 1 person

  29. Kate August 4, 2016 at 12:38 pm #

    well,this will be also my keeper! πŸ™‚

    Liked by 1 person

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