Monthly Archives: February 2016

Jaeger Schnitzel

Schnitzel is a type of meat that is pounded or sliced thin then breaded and deep fried. In Germany the meat used is generally pork and that is what is used in this recipe. Normally the cut of meat used is a cutlet which is then pounded flat with a meat mallet. However, following our tradition of simplifying things for busy people we will be using thin sliced pork chops instead.

There are many different types of schnitzel, more than we could possibly discuss right now. Today we are going to be making jaeger schnitzel, or hunter’s cutlet as it would be in English. This is a schnitzel served over egg noodles with a mushroom gravy. I made it for my family this past weekend and the results were very positive. My father’s exact words were “feel free to make this again any time.” To make this dish you will need the following ingredients.

Two pounds of thin sliced pork chops

One cup of flour

Two eggs

One half cup milk

One medium onion, halved and sliced

One package sliced mushrooms

Three strips of bacon, cooked

Four packages of brown gravy

cooked egg noodles

cooking oil

Combine the eggs and milk and blend well. Put enough oil in a pan to cover the pork chops and heat it to aprox. 375 degrees. Dip each pork chop into the egg mixture and then dredge each one in the flour and then place in the hot oil. Cook the bacon until crisp, remove it from the pan, and add the mushrooms and onions to the same pan and brown them in the bacon grease. Cook each pork chop for five minutes, turn, and cook for five more minutes. Chop the bacon and add to the onions and mushrooms. Prepare the brown gravy according to the package directions. Add the gravy to the mushroom mixture. To serve, plate up a serving of egg noodles, top the egg noodles with a pork chop, and then smother the pork chop and egg noodles with the mushroom gravy. Enjoy

Give Hunger The Bird

Once upon a time there was a menu item at Winger’s called “Loaded Chicken.” Aside from their wings this was my favorite dish that they served. At some point Winger’s revamped their menu and loaded chicken disappeared. Another revamp and loaded chicken was back, sort of. It was now called “The Loaded Bird” and the recipe had changed. I was determined to have the loaded chicken that I loved no matter what it took but it turned out that it was pretty easy to make actually. To make this extremely delicious dish and give hunger the bird you will need the following:

Four boneless skinless chicken breasts

One medium onion quartered and sliced

One package of sliced mushrooms

One half of one stick of butter

Teriyaki sauce

Twelve slices of thick cut bacon

Shredded Cheddar/Monterey Jack cheese blend

Preheat the oven to 400 degrees. Wrap each chicken breast with three strips of bacon; you may need to use toothpicks to keep the bacon in place. Place the chicken in a baking dish and smother with teriyaki sauce. Place in the oven and bake for 45 minutes. Meanwhile melt the butter in a large skillet and saute the onions and mushrooms until the onions are soft and translucent. After 45 minutes top each chicken breast with roughly equal amounts of the onion and mushroom mixture. Cover the whole delicious mess with the cheese and bake for another fifteen minutes. Serve hot out of the oven with rice and coleslaw.