Guest Blog: German Recipes on a Budget: Jäger-Schnitzel

We would like to give a big thanks to this week's guest blog from Austin.  He recently emailed us and offered this great post to share with our readers. He has been a writer on http://www.eatbreatheblog.com/ so check it out for some more food info. I think it's such a great recipe and can't wait to try it out, it is something I have never made before and think would be a lot of fun to try!  So other readers, please feel free to email us if you would ever like to guest blog!  Thanks again Austin!
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When compared to its fanciful cousins France and Italy, Germany has yet to round the cultural cuisine curve, particularly in America. German food is known for its meat and potatoes feel; while it may be seen as no more than comfort food, its ingredients are quite inexpensive. In addition to saving you money, experimenting in German cuisine is an ideal way for you to branch out in your cooking endeavors during these tough economic times.


Nothing says German cooking more than the Wiener Schnitzel. Perfected by the Austrians, the Schnitzel has many variations, including the Jäger-Schnitzel variation introduced here. Because of the simplistic style of German cuisine, saving money becomes an easy task. With German food relying on inexpensive, hearty meats and the basics of any kitchen, you may already be prepared to cook with a German flair!

Jäger-Schnitzel

Before grocery shopping, search for any food coupons that would apply. Check for ingredients you may already have, make a list and ensure you've pocketed your food coupons. Be sure to search grocery store ads for sales on needed ingredients.

If your cooking time is limited, try your best to multitask, but make sure that your attention doesn’t stray. Timers are a good way to stay on track.

Sauce
1 small onion, 1/2 c. chopped
1 Tablespoon butter
8 oz. mushrooms (any kind), sliced
1/2 cup Vegetable broth
1/2 cup white wine (if you don’t want alcohol, add another ½ cup of broth)
1/2 cup + 2 Tablespoons half and half or cream, divided
2 Tablespoons flour
1/4 teaspoon salt
Freshly ground pepper
3 Tablespoon fresh parsley, chopped

Cutlets
1 lb. (400 grams) pork cutlets
3 Tablespoons flour
1/4 teaspoon salt
Freshly ground pepper
1/4 teaspoon cayenne pepper
2 Tablespoons butter

Warm the sauce’s butter in a saucepan while you cut up your onion. Once the butter is melted, sauté the onion until translucent, then add the sliced mushrooms and brown for five minutes.

While your onions and mushrooms are browning, set another burner’s temperature on LOW and slowly melt two tablespoons of butter in a separate large pan. Combine flour, pepper, salt and cayenne pepper in a bowl. These will be used for the cutlets.

Add broth and wine to the onion/mushroom pan and cook for three minutes. Add a ½ cup of half and half or cream and bring to a boil. Simmer for several minutes.

While the butter in the cutlet pan melts, position the cutlets on a cutting board, covering them with plastic wrap. Pound them until thin (at least ¼ inch thick) and dip them in the flour mixture. When the butter has melted, sauté for three minutes on each side.

In a small bowl, mix the remaining two tablespoons of cream from the sauce ingredients with two tablespoons of flour. Add this flour mixture to the onion/mushroom pan and bring to a boil, constantly stirring to avoid clumps. Add parsley, salt and pepper and keep warm while you finish cooking the cutlets.

Serve cutlets with sauce on top.

Austin is an avid blogger who loves to travel. His three passions in life are music, food and people. He gets great joy in seeing how these three things come together in unity.