Tuesday, February 11, 2014
Pork Schnitzel with Jaeger Sauce
Basically, this is the same as my scallopini recipe that I rave about...
One big difference is the sauce or gravy that is poured over the top when served. Jäger (German pronunciation: Yeager) is the German word for "hunter". One source that I found said that it is called hunter's sauce because of the vegetable used were found by hunters searching for food. Another said that it was created to make tough game birds and meats more appealing. Either way, it is very tasty and a complimentary sauce.
BTW... ***Do you know the difference between sauce and gravy???
The answer is at the bottom of the post. :-)
Scallopini is called Schnitzel in Germany. It is a boneless meat, thinned with a meat mallet or tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. In German-speaking countries, the term Schnitzel means escalopes (cutlets), not just bread crumbed, fried escalopes such as Wiener Schnitzel. A popular food in many countries, it is made from veal, chicken, beef, turkey, or pork. There are worldwide names for this process... cutlets, scallop, escalope and paillard. All of which refer to a piece of meat that has been pounded thin.
4 boneless pork chops
1/2 cup all-purpose flour
1/4 cup bread crumbs
1/4 teaspoon garlic powder
salt and pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup beef broth
Flatten cutlets to 1/8-in. thickness.