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Kaijus vs jaeger schnitzel recipe

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Kaijus vs jaeger schnitzel recipe
Ingredients
  • 1 1/2 pounds pork loin, reduce 6-ounce portions
  • 1 cup all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon granulated garlic clove
  • 1 teaspoon paprika
  • 1 egg
  • 1/2 cup milk
  • 2 teaspoons mustard
  • 1 cup crushed unsalted crackers
  • 1 cup panko bread crumbs
  • 1/2 pound bacon, diced
  • 1/2 diced yellow onion, roughly 1/2 cup
  • 2 cups sliced button mushrooms
  • 1/4 cup dark wine
  • Essential olive oil, for frying
  • 2 cups beef stock
  • two tablespoons unsalted butter, 70 degrees
  • two tablespoons chopped fresh Italian parsley leaves
Directions

Preheat oven to 350 levels F.

Pound pork slices between sheets of plastic wrap to at least oneOr4-inch thickness. Inside a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic clove and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and lastly in crumbs. Let focused on a baking sheet fitted having a cooling rack for five minutes.

Inside a medium saute pan over medium heat prepare the bacon until crispy. Remove from pan to empty in writing towels. In same pan with bacon fat, add onions and saute for several minutes. Add mushrooms and continue sauteing for just two minutes. Stir in 1/4 cup flour. Prepare flour to create roux until light brown, a couple of minutes. Add wine and prepare for several minutes, reducing by 1/3, adding stock. Continue cooking to lessen by 1/3 again. Season with pepper and salt. Keep warm.

Heat 1/4-inch oil in thick saute pan or surefire skillet to 350 levels F. Prepare pork evenly on sides, about a few minutes for that first side, three or four minutes for that second. Remove to platter when done. Add butter to sauce, stirring until it's melted. For everyone, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

Recipe thanks to Guy Fieri, May 2008

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