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Before you jump to Jager-Schnitzel recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is today much more popular than before and rightfully so. There are numerous health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more efforts to try to get us to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets demand a great deal of work and will significantly alter the way they live and eat. Contrary to that information, people can change their eating habits for the better by implementing a few small changes.
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To sum up, it is not difficult to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to jager-schnitzel recipe. To cook jager-schnitzel you need 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Jager-Schnitzel:
- Prepare 4 boneless thin pork chops
- Take Dash salt and pepper
- You need 1/2 cup flour
- Prepare 1 Tsp. paprika
- Use 1 large egg, lightly beaten
- Provide 2 Tbs. water
- Take 3/4 cup plain breadcrumbs
- Use Dash salt and pepper
- Take 1/8 cup fresh rosemary, very finely chopped
- Provide 1/2 cup vegetable oil for frying (or more)
- Provide 1 lemon, sliced for garnish
- You need 4 sprigs parsley for garnish
Instructions to make Jager-Schnitzel:
- 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).
- [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.
- 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.
- 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.
- Flip it over to cover all sides and place on a clean serving plate. Repeat the process.
- Once they’re all plated, place in the refrigerator. Prepare your side dishes and the mushroom gravy.
- [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).]
- 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.
- 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.
- Serve with a lemon wedge and a sprig of parsley, or your choice of topping, sauce, or gravy.
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