Fact: I am 1/4th part German
Fact: My husband is 1/4th part German.
Fact: I speak German
Fact: I only took 1 year of German in middle school
Fact: I took 3 years of Spanish in high school.
Fact: I barely speak Spanish
Fact: I love Jaeger Schnitzel
Fact: I hate beer
Fact: Beer tastes like race horse pee.
Fact: I have never drank race horse pee.
Fact: I will never drink race horse pee.
Fact: I also love Bavarian Apple Pie
Fact: Pretzels are pretty darn good.
Fact: Strudel is even better.
Fact: I want to live in Neuschwanstein.
Fact: That will never happen.
Fact: Human beings love to make up holidays to give us an excuse to drink.
Fact: Human beings love to make up holidays to give us an excuse to eat.
Fact: Human beings love to make up holidays to give us an excuse not to work.
Fact: Human beings are the bomb diggity.
Fact: A really great Jaeger Schnitzel recipe is up next:
Jaeger Schniztel by Momma Cupcake
- 20 ounces pork, cut into 1/2-inch cubes
- Salt and pepper
- Flour
- Chives
- Dill
- 3 ounces olive oil
- 1/2 cup chopped red onion
- 16 oz mushrooms
- thyme, bay leaf, parsley
- 2 cups red wine
- 1 cup chicken stock
- 1 ounce butter
- 2 tablespoons parsley leaves
- Brown Rice cooked in chicken stock
Season the meat with salt and pepper, dip the pieces in the flour mixture (flour, chives, dill, pepper), and shake off excess.
In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
Add the onion, thyme, bay leaf, and parsley. Saute for 1 minute. De-glaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and cook. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
In another saute pan, heat the remaining 1 ounce oil and butter mushrooms and continue to saute until golden. Add to the sauce..
To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve on a bed of brown rice.
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