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.

Pork Schnitzel

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.

In a flat dish, combine the flour, bread crumbs, garlic powder, salt and pepper. Add chops one at a time and coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add chops; cook over medium heat for about 2-3 minutes on each side or until golden brown. Place chops in a 13x9 casserole dish. Add enough broth to come to the sides of the chops. Bake at 350 degrees for 30 - 45 minutes or until all the broth is absorbed.

Jaeger Sauce

1/2 cup onion, finely chopped
1 pkg fresh mushrooms, sliced
3 clove garlic, finely chopped

2 tablespoons butter
1/4 tsp German Maggi Seasoning Sauce
Salt & Pepper to taste

2 tablespoons butter

2 tablespoons flour
1/2 cup dry red wine
1 Cup of beef broth

1/2 Cup sour cream

Saute onion, mushrooms and garlic until tender, being sure not to let the garlic burn. Add seasonings. Remove from pan. Add 2 more tablespoons of butter. Melt and add flour. Whisk until golden brown. Gradually add the wine and broth. Bring to a boil. Remove from heat and whisk in sour cream. 


*** The answer... $20 a plate!