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Before you jump to Jager-Schnitzel recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
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Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.
The kitchen by itself offers you many small methods by which energy and money can be saved. It is quite straightforward to live green, after all. A lot of it is merely utilizing common sense.
We hope you got benefit from reading it, now let’s go back to jager-schnitzel recipe. You can have jager-schnitzel using 12 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Jager-Schnitzel:
- Get boneless thin pork chops
- You need salt and pepper
- Get flour
- You need paprika
- Prepare large egg, lightly beaten
- Take water
- Take plain breadcrumbs
- Use salt and pepper
- You need fresh rosemary, very finely chopped
- Get vegetable oil for frying (or more)
- Prepare lemon, sliced for garnish
- Use parsley for garnish
Steps 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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