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Umami

Dinners

Jägerschnitzel

4

분량

25 minutes

총 시간

재료

For the Schnitzel:

8 boneless pork loins each approx. 3 oz

salt and pepper

3 eggs

1 cup all-purpose flour

2 cups bread crumbs

1/2 cup vegetable oil

For the Mushroom Sauce:

1 tablespoon butter

3 cups sliced mushrooms a mixture of button and chanterelle

1 small onion chopped

2 roma tomatoes

1/2 cup beef broth

1 cup red wine

2 sprigs fresh thyme leaves only

1/4 teaspoon minced fresh rosemary

1 dash dried marjoram

1 bay leaf

salt and pepper

방향

Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.

Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.

Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

4

분량

25 minutes

총 시간
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