I found this recipe on my Ipad recipe app. It’s called Jaeger Schnitzel. I have no idea what that means or why it’s called that, but I wanted to try it. So I did.
It was a little complicated if you are used to quick cooking, but totally worth it. TOTALLY. It’s a new favorite. The recipe kind of sucks in that it’s VERY vague and I think they may have left an ingredient or two out of the instructions. Every recipe I’ve tried that came with this app has done that, so I worked around it.
This is something to try if you are looking for something different. It sounds and looks fancy, it’s a little time consuming, but it’s not NEAR as much work as it looks like once it’s served. So good for dinner parties kind of thing. At least I think so.
This recipe has wine in it. Truth be told I’ve never been huge on wine IN dinner. With dinner, yes. In dessert, yes. But IN dinner, no not really. I tend to find that when people put wine in their food, that’s all you can taste. I hate that. This wasn’t the case here. Most of the wine taste was cooked off leaving only a hint and it really worked. Plus it’s fun getting drunk while you are making it.
I happened to buy a bunch of little bottles of wine, you know, the cheapy ones for like a dollar because I needed the bottles. I put all the wine into a 2 liter soda bottle (classy I know), so I had a “blended” wine. It was a mix of white zin, cabernet, pinot noir, and chardonay. Wasn’t bad either.
You can use either pork or veal for this. I used pork.
First things first, you need to dredge the meat in a flour and bread crumb mixture. So grab your flour and put it in a container long enough to dredge in.
Now add in the bread crumbs and mix it up
Chop up some celery and carrots, and onion and add a little parsley. Put that to the side.
I like to prep everything before hand. Feels like it gives me a free hand once everything is really getting going. Now you need beef broth. I just made mine out of beef bouillon granules.
Now you are gonna need to beat one egg
In a separate pan, start cooking some bacon until it’s crispy.
You don’t actually HAVE to do that. You can do that before you make it or use bacon bits. I just like fresh bacon.
Now dip your meat in egg, then in flour. You know the drill. You don’t want it BATTERED, just dredged.
Now put these in the hot oil, searing both sides. Not too long. Just enough to brown it slightly.
Remove the meat from the pan and add the celery, carrots, onion and parsley and saute.
Now add the wine to the veggies and cook until the wine is reduced by half. Drink some of the wine before you pour it in. You know, just to test it.
Once it’s reduced add the beef stock and simmer.
Now add your meat. It’ll be more like boiling it because there is so much liquid but don’t worry, it’ll reduce. You want to simmer the meat until it’s cooked through and tender. The amount of time depends on the cut of the meat, the type, etc. And don’t worry, they won’t get too soggy or gross, just trust me.
By your second batch, if you have a second batch, it’ll be reduced to like a thick sauce. It’s pretty cool. And it’s really good. While that’s cooking, go ahead and start the mushrooms and green onions and crumble your bacon if you’ve decided to make your own.
Heat some butter in a pan.
I used the bacon pan, so it had all the nice dripping and black bits from the bacon in it. Yummy. Now add your mushrooms and onions.
Saute those until they are tender. Put them in a bowl with the torn up bacon.
Take your meat out of the pan when it’s done and put it somewhere warm.
Now the wine sauce should be a true reduction. Kind of sticky, thick, and oh so good. So you are gonna add the mushroom-bacon-green onion mixture to the reduction and saute it a little bit.
Once they are nicely nestled into the sauce, go ahead and turn off the heat. Put the meat on a place and pour some of that sauce on top. Serve.
You can serve this with rice or noodles or mashed potatoes. I did mine without any, obviously, yet again, diabetes. But I didn’t mind at all. This was really excellent.
It’s kind of labor intensive in that it’s a lot of prep work, or rather, it’s a lot compared to what I normally make for dinner, but it’s so worth it. Every last bit got eaten and requests to make it again were abound!
So grab a bottle of wine. A couple of
bottles glasses of wine while you are making dinner never hurt anyone 🙂
Adapted from Recipe Book Selections
20 oz of veal or pork, thin sliced
flour, bread crumbs and pepper for dredging
3oz olive oil
1/2 cup onion, chopped
1/4 cup carrots, chopped
1/4 cup celery, chopped
2 cups of red wine
1 cup beef stock
2 oz diced bacon
6 green onions, green and white parts
2 cups fresh mushrooms, sliced
Beat egg. Combine flour and crumbs and add a little black pepper. Dip meat in egg then dredge in flour.
Heat olive oil. Sear both sides of meat in hot oil. Remove and set to the side.
Add carrots, celery, onion, parsley and saute in the same oil. Pour in the wine and cook until the wine is reduced by half.
Add the beef stock to the wine mixture and simmer 5 minutes.
Place the meat back in the pan with the wine/stock mixture. Cook until tender and no pink remains, turning once.
Melt butter in separate pan. Add mushrooms and green onions, saute until tender. Remove from pan, add bacon, stir together gently in medium bowl.
Once meat is done, remove from pan and place in a baking dish in warm oven.
Put mushroom mixture in pan with the wine sauce and saute 3-5 minutes until vegetables have taken on some of the sauce’s flavor.
Pour sauce over meat and serve with rice, noodles, mashed potatoes or alone.