To make it more friendly for my wife, we substituted chicken breast and turkey bacon instead of using pork. It turned out to be a phenominal meal and matches well with the Spätzle With Parmesan And Parsley that was featured in the same episode.

]]> Jagerschnitzel is traditionally breaded pork, but we used chicken as an alternative to this traditional German favorite. Having spent some time in Germany in my younger years I’ve had the traditional preparation a number of times and I’m of the opinion that this was just as good as anything I had overseas. The recipe below is modified from this recipe from a Guy Fieri show that I caught on Food Network.

To make it more friendly for my wife, we substituted chicken breast and turkey bacon instead of using pork. It turned out to be a phenominal meal and matches well with the Spätzle With Parmesan And Parsley that was featured in the same episode.

Ingredients

• 1 1/2 pounds chicken breast, trimmed, halved and cut into 6-ounce portions
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 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 turkey bacon, diced
• 1/2 diced yellow onion, approximately 1/2 cup
• 2 cups sliced button mushrooms
• 1/4 cup red wine
• Olive oil, for frying
• 2 cups chicken stock
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons chopped fresh Italian parsley leaves

Preparation

1. Preheat oven to 350 degrees F.

2. Pound chicken slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge chicken slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.

3. In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.

4. Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover chicken with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

It’s VERY good, but somewhat time consuming. It also makes a pretty big mess out of the kitchen between the dredging, the setting aside, the frying, etc. It’s definitely not one for the weeknight, but an awesome comfort food meal for a Sunday with the family. Enjoy it. Big props to Mr. Fieri.