Jaegerschnitzel a la Brigitte
One of my schnitzel loves is Jaegerschnitzel, comes right before Wiener Schnitzel, and after Naturschnitzel. Paprikaschnitzel is another one that is almost equal to Jaegerschnitzel. I make them all and none of them are anything like you ever tasted, unless you have been to Germany and ate them in the restaurants of Central Southern Bavaria.
As for the ingredients (4 ample servings), you use
- 4-6 – 1/4 inch slices of pork loin, depending on the size, use more if you like because it makes for a great leftover (but you have to up the ante on all other parts)
- Red wine (Chianti works well)
- Mushrooms, sliced thickly (no champions, baby portabellas are OK, try to find some with taste, the absolute best would be chanterelle) — I tend to use about 1/2 pound for 4 slices of pork loin
- Onion, chopped coarsely, about a cup is good
- A couple of cloves of garlic, crushed (to your own taste, you can also leave it completely out)
- Something to brown all this in, I like butter or peanut oil or coconut oil, try not to use olive oil — you can also just add some butter to peanut oil. You don’t need a whole lot, just make sure that the bottom of the pan is coated.
- Salt, pepper, turmeric, paprika, and parsley are the only spices in it.
Start by heating the oil and brown the onions and garlic until glassy, add the mushrooms and sautee thoroughly. Add spices to taste. For the turmeric you can go heavy (about 1 teaspoon), for the paprika go sparingly (about 1/2 teaspoon), parsley goes in just before you take it out of the pan. So the mushrooms are sauteeing fine and liquids are non-apparent: Add a cup of wine (wine is the only liquid added to this recipe). Add more to assure that you have always some liquid in the pan until the mushrooms are cooked through. At the point of doneness add parsley (fresh is best, but dried works fine) — fresh a good palmful cut finely, dried about a tablespoon. Stir in, take off heat. Empty pan into a warmed bowl. Don’t clean the pan.
Put pan back on burner and reintroduce oil/butter. Slightly salt and pepper the schnitzel meat on both sides and plop in the pan to sizzle (make sure the pan is hot). Brown well on both sides, and then the meat is basically done. Add a little wine to the pan to liquify what’s stuck on the bottom and you end up with gravy you can sop up with rice, noodles, or boilet potatoes.
Return the mushrooms to the pan and just reheat on very low for a minute or so.
It’s done, and, serve over something that can soak up the gravy. Personally I like noodles. On days when I’m particularly adventureous I make homemade Spaetzle. I also found Gnocci goes quite well with it.