DavidMswdlvr2
RWBY fan seeks digivice & gunscythe
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Jaegerschnitzel Family style:
Ingredients:
2 LB Thin sliced Pork(Think very thin slices. Shabu Shabu if possible)
1 Gal 2% milk
Eggs
flour
Italian fine breadcrumbs
Sauce:
1-2 8 Oz fresh mushrooms
1 pt cream or half&half
Time: 1 day for pre-prep soaking.
about half an hour to pan
First, take the thin sliced pork and pound it until it's about as thick as a flat quarter. Next cut it so that you can fit it into a refrigerator-safe bowl or two, making sure to remove any major fatty lumps. Layer the pounded pork into a large bowl, until it all fits. Fill the bowl with milk, to where you can't see any trace of pork. Cover the bowl and place in refrigerator for 24 hours, changing the milk completely halfway through. Make certain the milk doesn't freeze. NO Metal bowls, Plastic or Ceramic only!
Once you are ready to cook, drain bowl of pork and milk, lightly patting the pork slices dry. Set your stovetop to 3-5, or medium heat.
Take out three bowls that can fit the pork slices within. Fill one halfway with flour, one halfway with fine breadcrumbs, and one with raw eggs scrambled with a fork. Completely submerge a piece of pork in the eggs, then cover completely with the flour, then the egg again, then with the breadcrumbs. Repeat at least twice. Once you have at least three prepared, set aside. Melt about a tablespoon of butter in the heated pan and when it is completely liquid, add the prepared slices. Turn every 5 minutes, removing a slice when it is golden brown, or darker depending on preferences. Add butter as needed.
Sauce:
Slowly heat up some butter in another pan,at medium-low. While butter is melting, slice and chop mushrooms. It should be a mix of fine slices, rough chops and tiny bits. Those bits will hopefully dissolve into the cream. When butter is hot, add mushrooms. Cook the mushrooms until you see brown liquid emitting from them. Transfer into same pan that had the Jaegerschnitzel, as the leftover batter bits is the key to making a great sauce. Make certain to Slowly add cream or half and half, adding some flour to thicken it. Alternate flour or dairy, reducing to very thick each time for a total of three times. Sauce should slowly drip off of sideways spoon.
DO NOT BURN the sauce.
Serve with Spaetzel or pasta, preferably warm.
Matza Brie
Ingredients:
Matzas(Not Chocolate)
Eggs
Butter
Water
First, crunch up matzas into bite-sized pieces until you have about a bowl. Add warm water to bowl until full and cover with a plate. While it's soaking warm up a skillet and add butter. Once Matzas bits are soaked, drain the water and add to skillet. When they start browning, add 1 egg per matza. Scramble continuously until fully cooked. Serve hot, with side of protein. Add black pepper or condiments as desired.
Ingredients:
2 LB Thin sliced Pork(Think very thin slices. Shabu Shabu if possible)
1 Gal 2% milk
Eggs
flour
Italian fine breadcrumbs
Sauce:
1-2 8 Oz fresh mushrooms
1 pt cream or half&half
Time: 1 day for pre-prep soaking.
about half an hour to pan
First, take the thin sliced pork and pound it until it's about as thick as a flat quarter. Next cut it so that you can fit it into a refrigerator-safe bowl or two, making sure to remove any major fatty lumps. Layer the pounded pork into a large bowl, until it all fits. Fill the bowl with milk, to where you can't see any trace of pork. Cover the bowl and place in refrigerator for 24 hours, changing the milk completely halfway through. Make certain the milk doesn't freeze. NO Metal bowls, Plastic or Ceramic only!
Once you are ready to cook, drain bowl of pork and milk, lightly patting the pork slices dry. Set your stovetop to 3-5, or medium heat.
Take out three bowls that can fit the pork slices within. Fill one halfway with flour, one halfway with fine breadcrumbs, and one with raw eggs scrambled with a fork. Completely submerge a piece of pork in the eggs, then cover completely with the flour, then the egg again, then with the breadcrumbs. Repeat at least twice. Once you have at least three prepared, set aside. Melt about a tablespoon of butter in the heated pan and when it is completely liquid, add the prepared slices. Turn every 5 minutes, removing a slice when it is golden brown, or darker depending on preferences. Add butter as needed.
Sauce:
Slowly heat up some butter in another pan,at medium-low. While butter is melting, slice and chop mushrooms. It should be a mix of fine slices, rough chops and tiny bits. Those bits will hopefully dissolve into the cream. When butter is hot, add mushrooms. Cook the mushrooms until you see brown liquid emitting from them. Transfer into same pan that had the Jaegerschnitzel, as the leftover batter bits is the key to making a great sauce. Make certain to Slowly add cream or half and half, adding some flour to thicken it. Alternate flour or dairy, reducing to very thick each time for a total of three times. Sauce should slowly drip off of sideways spoon.
DO NOT BURN the sauce.
Serve with Spaetzel or pasta, preferably warm.
Matza Brie
Ingredients:
Matzas(Not Chocolate)
Eggs
Butter
Water
First, crunch up matzas into bite-sized pieces until you have about a bowl. Add warm water to bowl until full and cover with a plate. While it's soaking warm up a skillet and add butter. Once Matzas bits are soaked, drain the water and add to skillet. When they start browning, add 1 egg per matza. Scramble continuously until fully cooked. Serve hot, with side of protein. Add black pepper or condiments as desired.
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