Jäger Schnitzel with Morel mushrooms

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

kesmc27

Smoking Fanatic
Original poster
Feb 13, 2014
374
41
South central Minnesota (New Ulm)
I wanted to make something that I use to eat a lot when I was in the Army in Germany so many years ago. I have made this many times but wanted to make it a little special so I decided to use some of the Morels I picked last spring.
I use pork tenderloin, filleted in half lengthwise then cut in half. Take the four peices and pound to 1/4 inch thick.
The breading
Seasoned flour, salt and pepper
Egg wash
Cracker crumbs with some red pepper.
Run the fillets through flour, egg wash them coat with the cracker crumbs. Retire these to the refrigerator while you prepare the rest....
Next the ingredients for the mushroom sauce
1/2 lb bacon
Onion
Cup chicken broth
Qt dried Morels
Tbl dill weed
2 Tbl sour cream
1 Tbl flour
1-2 Tbl diced garlic
Red wine for deglazing (drinking)
Andy my choice whiskey and water....
Put dries Morels in bowl with water to bring back to life....usually 10 to 15 minutes.
Dice bacon and fry
Remove bacon to bowl----
Preheat oven to 350
Brown schnitzel in bacon grease.

Put browned schnitzel in a 9x13 and bake for an hour.
Take a break and have a glass...
Rinse Morels and set aside
Brown onion in pan with all the beautiful browned bits from the schnitzel
When the onion is opaque add the morels and the bacon bits you set aside earlier. Stir, stir, stir on med high heat.
Add a couple splashes of red wine to de glaze the pan
Combine sour cream, dill weed and flour in small bowl, add to pan along with chicken broth. Stir and cook until thickened , 10 min
Remove schnitzel from oven, to plate. Cover schnitzel with mushroom sauce and serve with mash potatoes.


This is a meal that will make you a hero....when I was in Germany it was served with French fries and a large beer but in my advanced age I prefer Canadian whiskey and water, splash of 7. Hope you enjoyed.....
Steve
 
I'm right here with ya in good 'ol Minnesnowta-   That looks wonderful, perfect comfort food for this weather.  The Morels by themselves would make a great meal!   

Nice job!
 
I don't have a place to hunt here in oihO, besides the only mushrooms I have found were magic .
cool.gif
 
I love the idea of any food item you can forage for, mushrooms where most people start. No morels down here but there are a few other wild ones that turned up with imported pine trees.
Great meal & that looks like an Aussie red wine?
 
Thank you Moikel....I love these shrooms. The wine is a cheaper California wine great for cooking and some sipping. We have some good local, cold weather grape wine around here that is great but too expensive for cooking.
 
I picked those mushrooms way up in the back country in Abruzzo Italy some years back. I love all that wild food culture, edible weeds, wild asparagus,etc. The locals made a digestive drink out of the root of a bush that grew on Gran Sasso mountain. Legality questionable & not something you want to drink a lot of.
 
i love jager schnitzel and rahm schnitzel (cream sauce), yours look darn good. I also make some homemade spaetzle at home, though sometimes i cheat and just use polish kluski noodles.

a fairly simple dish, but man is it absolutely tasty!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky