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I searched Google for Jagerschnitzel and found the top ranked recipes that were only reasonably acceptable.
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Many cooked the schnitzel improperly.
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Many used non-traditional ingredients, the sauce was thick and goopey instead of smooth and shiny and one recipe even used jarred gravy.
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Others result in a thick greasy coating.
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Yikes!
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A good schnitzel should have a coating that puffs up and separates from the meat when consuming and not adhere like glue.
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The sauce should be gently flavored, not over seasoned, and somewhat thin compared to thick western style gravy.
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Here's my version that when I tested reminded me of my last trip to Germany.
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Pre-heat the oven to 300F (150C) for keeping schnitzel warm whilst you prepare any accompanying sides.
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Heat a skillet over medium heat and begin cooking the bacon until crispy.
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Meanwhile prepare the dredging for the schnitzel.
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In a small bowl whisk together the flour, salt, garlic powder and black pepper.
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Distribute on a plate and set aside.
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In the small bowl, whisk together the bread crumbs, salt, black pepper and garlic powder.
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Distribute on a plate.
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One secret to a good snitchzel is to use fine bread crumbs.
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This helps allow the coating to puff up and away instead of becoming glued to the meat.
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If your bread crumbs are coarse then toss them into a food processor and whiz until they are fine.
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Not too fine though or you'll end up with flour.
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In a shallow pie disk or pie plate whisk together the eggs along with a tablespoon of oil.
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Another secret to help create a crisp coating that won't adhere itself completely to the chop.
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Set this aside as well.
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Your bacon should be ready.
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Remove to paper toweling to drain.
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Reserve two tablespoons of fat in the pan.
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Add the onions and saute until beginning to become translucent, about 5 minutes.
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Add the sliced mushrooms and continue to saute.
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Meanwhile, trim the pork chops of fat if desired.
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Place each chop between two pieces of plastic wrap and pound with a meat mallet or even a heavy pot until they are an even 1/4 of an inch (7mm) thick.
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Season with salt and pepper.
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Your mushrooms should be ready for the next step.
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Add two tablespoons of flour to the skillet and mix, cooking for 1 to 2 minutes to make a roux.
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While stirring constantly add the red wine and the beef stock.
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Reduce heat to medium-low and stir frequently at a low simmer to reduce and thicken, about 5 minutes.
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Dip each pork chop, thoroughly coating, first in the seasoned flour.
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Using tongs dip in the egg wash and then into the bread crumbs.
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Set on a wire rack.
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The secret to obtaining the best coating is to use an ample amount of oil for frying and ensure that it is well heated to very hot, just before smoking.
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The hot oil will help ensure that steam will prevent the coating from absorbing a lot of oil and becoming greasy.
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Heat a cup of cooking oil in saucier pan (with high sides and big enough for frying) or a dutch oven.
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Once the oil is hot carefully lay in each prepared schnitzel, cooking one at a time.
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Shake the pot and keep the schnitzel moving (mind the hot oil) about two minutes or until golden brown.
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Turn the schnitzel over to brown the other side, about one minute.
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Remove, drain and place on a wire rack over a sheet pan in the warm oven to keep warm while you cook the rest of the schnitzels.
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Add half and half (10%) cream to the sauce and combine.
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Remove the sauce from heat and add a small pat of butter to give it some added sheen if desired along with a grinding of fresh black pepper.
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To serve:
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Place a schnitzel on each plate.
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Divide the mushroom sauce among the plates, spooning over each of the schnitzels.
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Top with the crispy bacon and parsley for color.
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Serving with spatzel for an authentic touch or egg noodles work equally as well.
