Jaeger Snitzel 1


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Jaeger Schnitzel with Bacon Mushroom Gravy
More Jaeger Pics

Recipe courtesy of Guy Fieri, the Food Network

Ingredients

1-1/2	pounds	pork loin, cut into 6-ounce portions
1	Cup	all-purpose flour
1	Tbsp	salt
1	Tsp	freshly ground black pepper
1	Tsp	granulated garlic
1	Tsp	paprika
1	egg
1/2	Cup	milk
2	Tsp	mustard
1	Cup	crushed unsalted crackers
1	Cup	Panko bread crumbs
For the Jaeger Sauce
1/2	pound	bacon, diced
1/2	diced	yellow onion, approximately 1/2 cup
2	Cups	sliced button mushrooms
1/4	Cup	red wine
	Olive oil	for frying
2	Cups	beef stock
2	Tbsp	unsalted butter, room temperature
2	Tbsp	chopped fresh Italian parsley leaves

Directions

Pound pork slices between sheets of plastic wrap to 1/4-inch thickness.
In piepan #1 mix together 3/4 cup flour with salt, pepper, garlic and
paprika
Combine egg, milk and mustard in a medium bowl (its easier to 
beat then in a little deeper bowl), then pour into piepan #2
In piepan #3, combine cracker and panko crumbs.
	Dredge pork slices first in piepan #1 (flour)
	
then piepan #2 (egg wash)
	
and piepan #3 (crumbs)
	
To double bread, repeat steps 2 and 3.
Let set on a cookie cooling rack for 5 minutes.


Take a look at frying and serving


In a medium saute pan over medium heat cook the bacon until crispy.
Remove from pan to drain on paper towels.
In same pan with bacon fat, add onions and saute for 3 minutes.
Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour.
Cook flour to make roux until light brown, about 2 minutes. Add wine and
cook for 3 minutes, reducing by 1/3, then add stock. 
Continue cooking to reduce by 1/3 again. 
Season with salt and pepper. Keep warm.


Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F.
Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4
minutes for the second. Remove to platter when done. 
Add butter to sauce, stirring until it has melted. 
To serve, cover pork with sauce. 
Sprinkle with chopped bacon and fresh parsley to garnish.