{"id":292,"date":"2014-02-03T21:07:44","date_gmt":"2014-02-03T21:07:44","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=292"},"modified":"2014-02-03T21:16:33","modified_gmt":"2014-02-03T21:16:33","slug":"jaeger-schnitzel","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=292","title":{"rendered":"Jaeger Schnitzel"},"content":{"rendered":"

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Pronounced\u00a0 “Yeager” (like Chuck Yeager), Jaeger\u00a0Schnitzel is a hearty and deliciously decadent meal.\u00a0 It was a birthday request from my honey and I was happy to make one of his all-time favorites.\u00a0 He ordered Jaeger Schnitzel many years ago in German restaurant and was blown away.\u00a0 This is my take on that experience with apologies in advance to any deviations from authentic German recipes.<\/p>\n

1 lb venison cutlets (pork, beef, chicken or turkey are all acceptable substitutes)<\/p>\n

2\/3 cup all purpose flour, in a bowl seasoned with:\u00a0 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon Chipotle chili powder\"photo<\/a><\/p>\n

Stir the seasonings into the flour and lightly coat each piece of venison.\u00a0 \"photo<\/a>\u00a0I will mention this is not “breading”,\u00a0 just a light coating of seasoned flour that sticks to the natural moisture in the cutlets.\u00a0\u00a0Heat up a\u00a0medium skillet and add 3 Tbsp. fat.<\/p>\n

I used Spectrum shortening.\u00a0 \"images\"<\/a><\/p>\n

It’s organic and\u00a0performs nicely in high heat. \u00a0You can find this at most health food stores and larger grocery stores.\u00a0\u00a0Once the pan is\u00a0hot, gently\u00a0place the cutlets in\u00a0the pan being careful to avoid\u00a0crowding.\u00a0 \"photo<\/a><\/p>\n

Once you’ve got the meat going, prepare\u00a0your veggies for the mushroom sauce:\u00a0 \"photo<\/a><\/p>\n

5 baby portabella mushrooms<\/p>\n

1\/2 red onion<\/p>\n

2 sticks celery<\/p>\n

1\/2 poblano pepper<\/p>\n

3 cloves garlic<\/p>\n

In a food processor, finely mince\u00a0all the veggies, scraping down the sides as needed.\u00a0 \u00a0It should look about like this when the veggies are ready to go.<\/p>\n

\"photo<\/a>\u00a0I \u2665\u2665\u2665 a soffritto!\u00a0 It allows me to sneak in lots of extra veggies!<\/p>\n

Back to the browning cutlets ~ cook the meat in batches, adding additional fat if needed.\u00a0\u00a0Usually\u00a03-5 minutes on the first\u00a0side then 2-3 minutes on the second side.\u00a0\u00a0You’ll\u00a0know when it’s\u00a0done.\u00a0 Then, place the meat in a 200 degree oven on a\u00a0baking sheet to hold warm while\u00a0you make the sauce.<\/p>\n

Use the same skillet in which you cooked the cutlets, removing any\u00a0really dark or burned bits.\u00a0\u00a0Spoon your soffritto veggies into the pan and\u00a0begin stirring.\u00a0\u00a0The moisture from the\u00a0soffritto will begin\u00a0“pull up” the crazy flavor from the pan.\u00a0 This is a good thing.\u00a0 Cook and stir the soffritto for 5-7 minutes,\u00a0scraping up the deliciousness from the bottom of the pan.\u00a0 I added a little more fat here to loosen things up.\u00a0 \"photo<\/a><\/p>\n

 <\/p>\n

It’s also around this time you will need to start the rice.\u00a0 I like organic basmati.\u00a0 Place 1 cup rice in a pan and turn on the heat to medium high.<\/p>\n

Give the rice a swirl of olive oil.\u00a0 \"photo<\/a>\u00a0Let the rice heat up and stir it to coat each grain with the oil.<\/p>\n

Once it begins to smell slightly toasted but *BEFORE* the rice begins to brown, add 2 cups of beef broth.\u00a0 \"photo<\/a><\/p>\n

Place the lid on pan, reduce the heat to simmer\u00a0and let it go for about 20 minutes… plenty of time to finish the sauce.<\/p>\n

And, back to the soffritto!\u00a0 Add about\u00a01.5 Tbsp. of tomato paste.\u00a0 \"photo<\/a>\u00a0Stir the tomato paste to incorporate.\u00a0 It will need a couple of minutes to come together just so.\u00a0 Then, you add the rest of the seasoned flour (left0ver from\u00a0coating the cutlets).<\/p>\n

Let it cook for 2-3 minutes.\u00a0 It’s going to become thick and gloopy.\u00a0 Don’t worry!<\/p>\n

You just want to cook the flour and it’s all going great!\u00a0 \"photo<\/a><\/p>\n

Now, add about 2 cups of beef broth.\u00a0 Stir and stir and stir.\u00a0 Mash out any lumps.\u00a0 I keep my heat medium low and it’s really forgiving here.\"photo<\/a><\/p>\n

If you are cooking too hot and fast, panic can set in.\u00a0 Just be mellow, keep stirring and it will come together.\u00a0 In a few minutes, it will all get friendly and you have tomato-spiked mushroom gravy!\u00a0 To this, add a big handful of chopped parsley.\u00a0 \"photo<\/a><\/p>\n

Plate it up and go to town!\u00a0 Ich liebe es!\"photo<\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Pronounced\u00a0 “Yeager” (like Chuck Yeager), Jaeger\u00a0Schnitzel is a hearty and deliciously decadent meal.\u00a0 It was a birthday request from my honey and I was happy to make one of his all-time favorites.\u00a0 He ordered Jaeger Schnitzel many years ago in German restaurant and was blown away.\u00a0 This is my take on that experience with apologies […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[22,23],"class_list":["post-292","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-decadent","tag-main-course"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=292"}],"version-history":[{"count":9,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/292\/revisions"}],"predecessor-version":[{"id":317,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/292\/revisions\/317"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=292"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}