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Jager-Schnitzel
Jager-Schnitzel

Before you jump to Jager-Schnitzel recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a whole lot of things that work toward your getting healthy. Not all of them require fancy gym memberships or restricted diets. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make shrewd choices every day is a great start. A good amount of physical activity each day is also critical. Remember: being healthy and balanced isn’t just about losing weight. It is more about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to jager-schnitzel recipe. To make jager-schnitzel you only need 12 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Jager-Schnitzel:
  1. Use 4 boneless thin pork chops
  2. Take Dash salt and pepper
  3. Get 1/2 cup flour
  4. Provide 1 Tsp. paprika
  5. You need 1 large egg, lightly beaten
  6. Get 2 Tbs. water
  7. Prepare 3/4 cup plain breadcrumbs
  8. You need Dash salt and pepper
  9. You need 1/8 cup fresh rosemary, very finely chopped
  10. Provide 1/2 cup vegetable oil for frying (or more)
  11. Use 1 lemon, sliced for garnish
  12. Provide 4 sprigs parsley for garnish
Instructions to make Jager-Schnitzel:
  1. Trim the chops of any fat. Place one chop between two sheets of plastic wrap and lightly pound thin to about 1/4 – 1/3 inch with the flat side of a meat tenderizer (mallet).
  2. [A rolling pin or even a wine bottle can produce the same results] Repeat with the other chops and plate them all. Season them lightly with salt and pepper.
  3. Place the flour in a dish and mix in the paprika. In a shallow bowl, mix in water to the beaten egg. In the third dish, add your breadcrumbs, seasonings, and chopped rosemary.
  4. Dip one cutlet into the flour mixture and coat both sides and edges. Now dip in the egg wash and then lay it in the bed of breadcrumbs. Don't press the meat in the crumbs.
  5. Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
  6. Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
  7. [For the gravy, sauté mushrooms first and then add some sliced shallots. Next, make a roux, add a bit of red wine and beef stock. Lightly season and add some fried bacon pieces (optional).]
  8. In a deep sauté pan, heat the oil over a strong medium heat for the cutlets. Oil should heat to about 300˚F. Use enough oil so that the meat is “swimming” a bit when placed in there.
  9. Fry the schnitzel for 2-3 minutes (maximum) on both sides until a deep golden brown. Place them on a wire rack or a serving plate lined with paper towel as you fry the rest.
  10. Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.

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