Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter)
Recipe courtesy Guy Fieri, May 2008
Prep
45 min
Inactive Prep
--
Cook
15 min
Total:
1 hr 0 min
Ingredients
* 1 1/2 pounds pork loin, cut into 6-ounce
portions
* 1 cup all-purpose flour
* 1 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon granulated garlic
* 1 teaspoon paprika
* 1 egg
* 1/2 cup milk
* 2 teaspoons mustard
* 1 cup crushed unsalted crackers
* 1 cup panko
bread crumbs
* 1/2 pound bacon, diced
* 1/2 diced yellow onion, approximately 1/2
cup
* 2 cups sliced button mushrooms
* 1/4 cup red wine
* Olive oil, for frying
* 2 cups beef stock
* 2 tablespoons unsalted butter, room
temperature
* 2 tablespoons chopped fresh Italian
parsley leaves
Directions
Preheat oven to 350
degrees F.
Pound pork slices
between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl,
mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another
shallow medium bowl, combine egg, milk and mustard. In another medium shallow
bowl, combine cracker and panko crumbs. Dredge pork
slices first in flour, then in egg wash, and finally in crumbs. Let set on a
baking sheet fitted with a cooling rack for 5 minutes.
In a medium saute pan over medium heat cook the bacon until crispy.
Remove from pan to drain on paper towels. In same pan with bacon fat, add
onions and saute for 3 minutes. Add mushrooms and
continue sauteing for 2 minutes. Stir in 1/4 cup
flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and
cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce
by 1/3 again. Season with salt and pepper. Keep warm.
Heat 1/4-inch oil in
thick saute pan or cast iron skillet to 350 degrees
F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4
minutes for the second. Remove to platter when done. Add butter to sauce,
stirring until it has melted. To serve, cover pork with sauce. Sprinkle with
chopped bacon and fresh parsley to garnish.