Pork Schnitzel with Jäger Sauce
Brined, pounded pork chop with a Keller-style puffed panko crust, shallow-fried in clarified butter, served with a rich porcini-mushroom Jäger sauce.
| prepPreheat oven to 180°C / 355°F | |||||
| 1 head garlic, wrapped in foil | Roast garlic 180°C / 355°F, 1 hr | Serve schnitzel with Jäger sauce | |||
| 600-800 ml / 2 1/2-3 1/3 cups chicken stock | Reduce stock by half, steep porcini | Strain stock over shallots & mushrooms | Add cream, simmer to thicken | ||
| dried porcini mushrooms | |||||
| button & chestnut mushrooms, in chunks | Roast mushrooms in butter until caramelised | Soften shallots in the pan, 15 min | |||
| oil | |||||
| butter (for the mushrooms) | |||||
| salt & pepper (for the mushrooms) | |||||
| shallots, diced | |||||
| butter (for the shallots) | |||||
| double cream | |||||
| 1 pork rib-end chop, bone in | Brine pork 4 hrs, rinse & chill | Pound to 5 mm, flour, egg, panko | Shallow-fry 150-160°C / 300-320°F | ||
| water (5% salt brine) | |||||
| salt (5% of the water's weight) | |||||
| honey | |||||
| bay leaf | |||||
| thyme | |||||
| rosemary | |||||
| lemon | |||||
| clarified butter (for frying) | |||||
| plain flour, for dusting | |||||
| eggs, beaten | |||||
| fine panko breadcrumbs | |||||
| black pepper (in the egg) | |||||
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