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Jagerschnitzel (Pork Snitel with Mushroom Sauce)

Jagerschnitzel (Pork Snitel with Mushroom Sauce)

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Mix the potatoes with the spices and cook in the preheated oven at 200 degrees, 40 minutes, until crispy.

Mix all dressing ingredients.

Mix the breadcrumbs, salt, pepper and flour in one plate and beat the egg in another.

The slices are given first through the egg, then through the breadcrumbs and fried in a little oil, at a medium to low temperature for 4-5 minutes per side, depending on the thickness.

Transfer to a plate and keep warm.

In the same pan, add the onions and mushrooms and cook until golden. Add the soup and simmer for 10-12 minutes. Then add sour cream and corn flour or starch and simmer until it becomes a creamy sauce. Add salt and pepper to taste.

Mix all the ingredients for the salad and sprinkle with dressing.

Serve the slices covered in mushroom sauce, along with salad and baked potatoes.

Jagerschnitzel (Pork Snitel with Mushroom Sauce) - Recipes

Pork, mushrooms and wine are the three ingredients that make this dish an impossible temptation to refuse. Originally from Germany, Jagerschnitzel is a Viennese style schnitzel, dressed in a creamy and fragrant mushroom sauce, red wine and possibly sour cream. I said & # 8220 Viennese style & # 8221, because in my country of origin, Austria, Viennese schnitzel is made of beef. For the mushroom sauce, we used a frozen mixture of five types of mushrooms, but you can put what you want and have.

Posted in 200-300 kcal, Pork Tags: german cuisine, onion, mushrooms, flour, breadcrumbs, german recipe, pork legume recipe, snitel recipe, sour cream, red wine 4 Comments & # 187

How to make pork tenderloin with mushroom filling in the oven

Pork tenderloin / pork leg, it will be split in two with the help of a sharp knife, then it will be beaten with a schnitzel hammer, greased and seasoned on both sides (inside and outside) with butter and salt, ground pepper and paprika / buoy dulce, to be transferred to a baking paper greased with oil (to make it easier to roll).

On pork tenderloin / prepared pork leg beforehand, it will be put mushroom composition obtained, sprinkled on top grated cheese, then rolled tightly with the help of the baking paper and tied with cotton thread (sailor knots) all around.

Rosemary thread will stick in rolled muscle (for flavor), then greased again with oil and paprika / paprika.

Thus rolled, pork tenderloin will sit in a Jena pot / ceramic / square tray anointed with butter / vegetable oil, then poured white wine mixed with water (possibly you can add some potatoes cut into quarters ) and covered aluminum foil vessel, put in the preheated oven at 190 degrees for about 60-80 minutes (to cook the pork well), checking from time to time so as not to lower the liquid too much, it is possible to add another cup of hot water.

With about 20 minutes before the end of cooking, aluminum foil will move away to leave fillet to make a rumen face, aspects.

Pork tenderloin stuffed with mushrooms it will be left to rest, after it has been taken out of the oven and the cotton thread has been removed, then portioned in thick slices and served with the sauce formed on a plate at the festive table.

Few ingredients are needed:

  • - 600 g of veal, young beef
  • -1.2 kg of fresh mushrooms
  • -50 g butter
  • -50 g flour (2 tablespoons)
  • -1 tablespoon olive oil or lard
  • -pepper
  • -salt
  • -50 ml white wine
  • - hot peppers - a few slices
  • -fresh parsley
  • -1 clove of garlic

  • 4 pork chops
  • spices (ginger, coriander, pepper, thyme, paprika)
  • salt
  • 2 tablespoons lemon juice
  • 50 ml olive oil
  • 750 g mushroom mushrooms
  • 1 teaspoon salt
  • a few chili flakes
  • 6-7 tablespoons olive oil
  • 7-8 cloves of garlic
  • 1/2 teaspoon salt
  • 3 tablespoons mayonnaise
  • 7-8 tablespoons plain yogurt

Top Kitchen with Lavi

- 2 - 3 pieces of veal - 2 - 3 pieces of veal steaks
- 1 ou - 1 egg
- 2 tablespoons flour - 2 tablespoons flour
- 2-3 tablespoons of breadcrumbs - 2-3 tablespoons of breadcrumbs
- a box of cream cheese with greens - A box of cream cheese with herbs
- 100 ml sour cream for cooking - 100 ml cream for cooking
- 500 g brown mushrooms - 500 g brown mushrooms
- salt and pepper to taste - Salt and pepper to taste
- butter - butter

We prepare the meat. We slice it very thin and beat it with a foil on top.

Prepare the meat. Slice very thin and beat with a foil top.

Put the breadcrumbs in a plate, in another plate we put flour with a little salt and pepper and in an egg bowl.

Put the breadcrumbs in a bowl, put the flour in another dish with salt and pepper and egg in a bowl.

We give the meat through the flour, then through the egg and finally through the breadcrumbs. fry in hot oil.

Put the meat in flour, then egg and finally bread crumbs. fry in hot oil.

Fry over low heat to penetrate the meat well. When it is almost ready on one side, put a cube of butter on top of the schnitzel, and after it has melted, turn the schnitzel over.

Fry on low heat to penetrate the meat. When one side is almost ready, put a cube of butter over schnitzel and after they melted turn the schnitzel.

Prepare the sauce: slice the mushrooms and put them in the pan in 2-3 tablespoons of olive oil.

Prepare the sauce: Slice the mushrooms and drag them into the pan in 2-3 tablespoons of olive oil.

After they have browned, add sour cream and cream cheese.

After they have browned, add sour cream and cream cheese.

Let it simmer until the cheese melts. You can add a little oregano if you want but the cream cheese was quite flavorful and no spice was needed.
I also made a baked potato garnish with herbs and served them next to the schnitzel. I poured the sauce over the schnitzel.

Let simmer until cheese melts. You can put a little oregano if you like but cream cheese was quite flavorful and was no need any spice.
I also made a garnish of potatoes baked with herbs and I served beside schnitzel. I poured the sauce over schnitzel.

Serve hot!
Bon appetit!

Berlin schnitzel

Despite the special respect the Germans have for the Viennese schnitzel & # 8211 they call wiener art schnitzel & # 8211 Berliners have their own perspective on what it should look like. Berlin schnitzel is usually made from pork and is accompanied & # 8211 how else !? & # 8211 two-mesh eggs.

Preparation time: 30 minutes


  1. Prepare the meat: remove the stingrays and beat well with a meat hammer. The meat must be reduced by half as a result of this process.
  2. Mix the flour with a little salt and pepper.
  3. Beat an egg with 1 tablespoon of water.
  4. Pass the two pieces of meat through the flour. Remove excess flour.
  5. Pass the two pieces of meat through the egg.
  6. Drain the egg meat and pass it through the breadcrumbs. Press lightly so that the breadcrumbs adhere to the eggshell.
  7. Fry the schnitzel, in oil mixed with butter, on both sides, until golden brown and golden.
  8. Remove the schnitzel from the oil and place it on a paper towel to remove excess fat.
  9. In parallel, make two eggs, one at a time. the eggs must have the yolks tied but soft.

The Berlin schnitzel is served with two fish fillets, a garnish of french fries and a quarter of a lemon. Beer is a perfect companion.


I think everyone has eaten at least once a portion of Viennese schnitzel, a traditional dish in Austria, the original recipe being based on veal accompanied by potatoes and salad. If its history and origin are somewhat controversial, there is currently a law in Austria that stipulates that a Viennese schintzel can only be called one made from veal. The recipe is spread all over the world, quickly moving into the category of beloved dishes due to the fact that it is tasty and very easy to prepare.

This dish currently has a lot of versions: we find it prepared from pork, chicken or turkey, and the crust crust has also undergone various additions of greens or parmesan, but respecting the basic idea, namely to be crispy on the outside and fragile on the inside.


2 pieces veal meat (280 g)

2 quarts of lemon to serve

We prepare in a large bowl the flour mixed with a little salt and pepper, in another bowl the beaten eggs and the third the breadcrumbs.

Beat the meat with a special hammer until it becomes thin, season it with salt and pepper, add it through the flour, eliminating the excess if necessary.

We pass the two pieces through beaten eggs and finally through breadcrumbs, and we will brown the pieces of meat on both sides in oil bath. We do not save on oil. Eventually we can also put 30-50g butter in oil, considering the fact that in the original recipe it was fried in lard.

If you want a thick crust you can repeat the operation with egg and breadcrumbs before frying the Viennese snack.

Remove them on a paper napkin to remove excess oil.

We eat the Viennese sketch immediately with mashed potatoes or mashed potatoes, a salad and a beer for adults.

Wiener Schnitzel (Viennese Schnitzel)

Viennese schnitzel from: veal, eggs, flour, breadcrumbs, oil, butter, salt and pepper. In Austria, Wiener Schnitzel is traditionally served with a slice of lemon, with natural potatoes sprinkled with chopped parsley and butter cubes. The name Wiener Schnitzel is protected by law in Austria and the recipe is prepared, in the classic version, only from beef.


  • 700 g veal (necessarily from the pulp)
  • 2 eggs
  • 100 g flour
  • 150 g pesmet
  • 200 ml oil
  • 100 g butter
  • salt
  • pepper

Method of preparation:

Cut the meat into slices of about 5-6 mm, sprinkle with salt and pepper, place it between two plastic wrap and lightly beat with a hammer.

Sift the flour onto a flat plate and pass the slices of meat through it. Then pass them through the well-beaten eggs and let them drain a little.

Pass them through the breadcrumbs and press them well so that it sticks to the meat. Heat the oil in a large skillet and fry the schnitzels over medium heat over high heat.

After they have browned well on one side, add the butter and turn them on the other side. After they have browned well on both sides, remove them on the absorbent wipes and let them drain the fat.


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