Wednesday 7 July 2010

Day 23: Jagerschnitzel with Bacon Mushroom Gravy

Day 23: Semi Finals
Spain 1 Germany 0

With its origins in East Germany this particular schnitzel is always served with a mushroom sauce. What is really interesting with this schnitzel dish is how the spices are mixed with flour and the egg emulsion is egg, milk & mustard. All combined with your breadcrumbs & pork offer you something very tasty 

Pork Steaks (veal or chicken can also be used)
Sunflower oil for frying
Schnitzel breadcrumb mix
4 Tbsp white flour
1 Tsp salt
1 Tsp black pepper
1 Tsp paprika
1 Tsp garlic salt
1 egg
Equal amount of milk as egg
2 tsp grained mustard
4 slices of white bread
4 crackers
200g of diced bacon
1 small onion
10 mushrooms
60ml red wine
500ml beef stock
2 Tbsp unsalted butter
2 Tbsp white flour

Cooking utensils
Food processor
Oven dish
Greaseproof paper
Cling film
Rolling pin
Frying pan
Sauce pan for gravy
Chopping board
Sharp Knife
Kitchen paper

- Make breadcrumbs from your bread in a food processor
- Place in a hot oven until toasted…approximately 5 minutes
- Blend again to make super fine after they are toasted
- Combine with your crushed crackers

- Mix white flour and all spices together
- Combine egg, milk and mustard

- Flatten out your pork steak in between your cling film
 - To make schnitzels first place into the flour, then the egg emulsion and then the breadcrumb mix
- Chop your onions & mushrooms finely
- Dissolve your beef stock in boiling water

 - In a saucepan over a medium heat cook your bacon until crispy, set aside on some kitchen paper
- In the same oil as the bacon sauté your onions on a medium heat
 - After 3 minutes add your mushrooms and sauté for a further 2 minutes
- Remove from heat and add your 2 Tbsp of white flour until a roux is formed. Return to heat and cook for 1 more minute
- Now add your Red wine and cook for 3 minutes. You will now start to see the mixture thickening and finally you will add your beef stock. You will now cook until the mixture has reduced by 1/3.
- Season with Salt & Pepper to taste
- Before serving add one Tbsp of butter to the sauce, stirring until melted

- In a pre-heated (180C) frying pan shallow fry your schnitzels in ¼ inch of oil.
- Cook for 4-5 minutes each side and drain on Kitchen paper

- Serve the above schnitzels with the cooked bacon and the sauce on top.
- These schnitzels go with Chips, Salad, Potatoes or Rice….whatever it is you prefer really



  1. Mouth watering! I need to make this. Are those jacobs cream crackers? Keep the world cup magic coming.

  2. Yes they are: Any crackers will work


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