It was Jaegerschnitzel at our house. You may have noticed that we really like mushrooms a lot...
For the Schnitzel I used pork cutlets and asked the butcher pound them with a meat mallet to no more than 1/4" in thickness. A Schnitzel needs to be thin and never a thick cut of meat - it makes all the difference...
Jaegerschnitzel
- 1 lb. of pork cutlet {4-6 pieces} using a meat mallet thin them to about 1/4" in thickness
- Salt, pepper, paprika to taste
- 1/2 C flour {or less}
- Safflower Oil {for frying of the Schnitzel - I did not measure...}
- 1/2 lb. of Crimini mushrooms {you can use any type I perfer Crimini to White Button} sliced
- 2 Tbs. Sherry
- 1/2 C Wildwood Soy Creamer
- Juice of 1/2 lemon
- Salt and pepper to taste
- 1 green onion diced
- Carefully rub salt, pepper, and paprika onto each piece of meat then
- Dredge each piece of meat in flour
- Heat oil in pan {I use cast iron} and fry meat in batches until golden {be careful not to crowd the pan}
- Set finished meat aside and keep warm.
- Add sliced mushrooms to the hot pan and sauté until mushrooms soften
- Add Sherry and reduce for about 3 minutes
- Add salt, pepper, as well as Soy Creamer. Reduce for another 3 minutes or so.
- Add juice of 1/2 lemon to finish and adjust salt and peper
- On a place place one or two Schnitzels, top with the mushroom sauce, and finish with green onions.
Enjoy! Serve with either Spaetzle, Egg Noodles, French Fries, and a salad!