Revised and Updated August 2021
Being a military wife for 23+ years, we traveled a lot from base to base, and spent 4 1/2 wonderful years in Berlin, Germany before and after the fall of the Wall. We were there when the wall came down and how fantastic it was to witness history first-hand.
Ingredients
1-2 tsp. Edora schnitzel and chop seasoning (If you can't find this, use a mixture of Seasoned Salt and Pepper)
1/2 cup flour (or more depending on how many scallopini's you have)
1 pkg pork scallopini or pork cutlets
1-2 cups crushed corn flakes or Panko bread crumbs
1-2 eggs, beaten with a tablespoon of cold water
1 pkg. Maggi Jaeger Sauce (also known as Hunter Sauce) or Mushroom Gravy
Method
Mix rub with flour and dredge schnitzel's in mixture; dip coated schnitzel's in egg, then dredge schnitzel's in corn flake or bread crumbs.
1-2 cups crushed corn flakes or Panko bread crumbs
1-2 eggs, beaten with a tablespoon of cold water
1 pkg. Maggi Jaeger Sauce (also known as Hunter Sauce) or Mushroom Gravy
Method
Mix rub with flour and dredge schnitzel's in mixture; dip coated schnitzel's in egg, then dredge schnitzel's in corn flake or bread crumbs.
Place on rack over paper towels and allow to sit for 30 minutes to 1 hour at room temperature (this helps the batter stick to the scallopini)
Fry prepared scallopines (schnitzels) in hot oil (I use a deep-fryer, but you can do this in 2 tbls. oil in hot skillet) for a few minutes or until cooked through - cooks very quickly.
Drain on paper towels and serve with Jaeger (Hunter) Sauce, fried potatoes and onions, or spätzle or noodles, and Rotkohl or Creamy Cucumber Salad with Dill.
Here is another authentic German recipe for pan-fried Chicken Schnitzels with Hunter Sauce! Yumm!
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Fry prepared scallopines (schnitzels) in hot oil (I use a deep-fryer, but you can do this in 2 tbls. oil in hot skillet) for a few minutes or until cooked through - cooks very quickly.
Drain on paper towels and serve with Jaeger (Hunter) Sauce, fried potatoes and onions, or spätzle or noodles, and Rotkohl or Creamy Cucumber Salad with Dill.
Here is another authentic German recipe for pan-fried Chicken Schnitzels with Hunter Sauce! Yumm!
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.