Chicken Jaegerschnitzel
June 3, 2009
Chicken Jeageraschnitzel, a recipe I have had for over a year that I finally made this week. This wonderful dish has been a traditional dinner in Germany, the night before the hunt, and is commonly known as the hunter’s schnitzel. The sauce features mushrooms that are cooked in red wine and finished with sour cream, scrumptious! I picked this recipe because of my love for mushrooms (funny growing up, I hated them). Did you know that mushrooms are one of the most under rated health food sources. High in zinc, mushrooms were one of the first herbal medicines used in the oriental world for thousand of years to inhibit many conditions like tumors. To learn more about the benefits of mushrooms, click here. The breadcrumbs that I breaded my chicken with were fresh, (3 day old ciabattta). I served this with brown rice and harictos verts. My source for this chicken jaegerschnitzel recipe was, San Francisco Chronicle’s food section 2008. Please enjoy!
For more mushroom sauce recipes, click here.
The chicken:
- 1 1/4 lb. boneless, skinless chicken breasts
- 1 ¼ cups breadcrumbs
- 1 ¼ lb. boneless, skinless chicken breasts
- Kosher salt to tast
- Freshly ground black pepper
- Olive oil
The sauce:
- 1 piece bacon, diced (optional)
- ½ lb. fresh shitake mushrooms, stems removed and sliced
- ½ lb. cremini mushrooms, sliced
- ½ tsp. dried thyme
- ¼ tsp. paprika
- ¼ cup red wine
- 1 tbsp. tomato paste
- 2 tbsp. sour cream
For the Chicken:
Preheat oven to 375 degrees. Place the eggs in a shallow bowl and beat, place the breadcrumbs in another shallow dish. If large, cut the chicken pieces in half. Pound each piece to about ½ ” thickness. Season well with salt and pepper to taste, then dip each piece in the egg, then in the breadcrumbs and pat to coat. Heat enough oil to cover the bottom of a large nonstick skillet, over medium-high heat. Add the chicken without crowding (2 batches in necessary). Cook until nicely browned on both sides. Place cutlets on a baking pan, and finish cooking in the oven while you make your sauce.
For the sauce:
Sauté bacon in a large nonstick pan over medium heat until fat renders. (if not using bacon, add enough olive oil to coat the pan). Add the onion and sauté until tender. Add the mushrooms and thyme and stir-fry until the liquid releases, 5 minutes. Add the paprika, wine, tomato paste and ½ to 1 cup water. Bring to a boil, then reduce to a simmer and cook until the liquid reduces to a sauce, about 5 minutes. Remove from heat, stir in the sour cream, season to taste with salt and pepper and serve over the chicken
Serves: 4
Total time: 60 minutes
Related posts:
- Papparadelle With Chicken and Cremini Mushroom Ragu
- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
- Sauteed Chicken Breasts with Rosemary Sauce
