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How To make Rahmschnitzel (Veal Escalopes with Cream)
4 lg Veal escalopes, pounded thin
1 Juice of 1 lemon
1/4 c Flour
1 ts Salt
1/2 ts Black pepper
1/2 ts Paprika
1/4 c Butter
1/4 c Dry white wine
8 oz Button mushrooms, wiped clea
-n & sliced 2 tb Chopped fresh chives or scal
-lions (spring onions) 1/4 ts Salt
1/4 ts Black pepper
1/4 ts Nutmeg, grated
1/2 c Heavy cream
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper & paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside. In a large frying pan, melt 3 T of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned. Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish. Set the dish aside and keep warm while you make the sauce. Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once. Serves 4. Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.
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If you're in the mood for pure comfort food, you've come to the right place. What makes this Austrian dish German is the incredible German mushroom gravy. And we go with paper thin pork cutlets. Amazing!
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CREDITS
Report: Ruben Kalus
Camera: Mario Hengster
Edit: Cem Mete
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Jager Schnitzel
In this episode I will show you how to make my all time favorite meal, Jager Schnitzel! One try and I'm sure you will love it too!
Jager Schnitzel
Serves Two Hungry People!
4Tbs Butter
1 1/2C Medium onion finely diced approximately 6oz
4ea Garlic cloves sliced thin
7C Sliced White Button Mushrooms, approximately 1 pound
1qt Veal stock
1Tbs Salt
2tsp Pepper
4 6oz portions of Pork Loin about ½ inch thick
2Tbs Vegetable Oil
1Tbs Salt
2tsp Pepper
2tsp Paprika
16oz Shoestring French fries
Method:
Place butter in sauté pan over medium heat until melted; add the onions and garlic
and cook until translucent (about two minutes). Add in all the mushrooms keeping the heat
at medium and cook while stirring frequently. Initially the mushrooms will suck up all of the
butter but keep cooking them until they release it back, about ten minutes. Raise the heat to
high and add in the veal stock; cook until it is reduced by half and the sauce is nice and thick.
Season with salt and pepper or adjust to your liking, hold for service.
Pound out your pork loin until it is about ¼” thick and season with salt, pepper and
paprika. Place the 2 tablespoons of oil in a sauté pan and bring up to heat. Place pork into
the sauté pan for about one minute or until you get some good sear marks. Flip and repeat
with the other side. Finish the pork in a 350 degree oven for 2-3 minutes. Place two pieces
of pork on the plate and cover with the mushrooms and sauce. Serve with shoestring French
fries.
tsp= teaspoon qt=quart 32 ounces
Tbs= Tablespoon C=Cup
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Classic Jägerschnitzel Recipe
Enjoy this classic Jägerschnitzel recipe in a creamy mushroom sauce this fall. The meat dish is also spelled as Jagerschnitzel or Jaegerschnitzel or Jager Schnitzel.
The Jägerschnitzel is also known as Hunter's Schnitzel. It's a meat cutlet cooked in a skillet in a creamy mushroom sauce with white wine. The cutlet can be pork, veal, turkey or chicken meat, whichever you prefer. The classic Jägerschnitzel is unbreaded and so much easier to prepare than a Vienna schnitzel and it's gluten-free and low carb as well. Serve up this delicious sophisticated main course meal with rice or spaetzle. We love this fall-themed dish prepared with chanterelle or morel mushrooms and served with braised red cabbage or german coleslaw. The Jägerschnitzel is an Austrian and German recipe which can be found in the classic French cuisine too.
00:00 - Flatten and Season Meat
00:22 - Prepare Mushroom Sauce
01:04 - Cook Meat in Sauce
Ingredients
For the Jägerschnitzel
3 piece Meat Cutlets *see Notes
1 Teaspoon Salt
½ Teaspoon Black Pepper
For the Sauce:
1 Tablespoon Butter
1 Onion
1 clove Garlic chopped
1 pound Mushrooms *see Notes
½ cup White wine
¼ cup Tomato Sauce
¼ cup Parsley fresh cut packed
½ cup Cream
Garnish:
Parsley optional
RECIPE -