Jager Schnitzel

Hi, I'm Chef Tom. I am a professional chef. I have trained all over the world. I have learned all kinds of secrets from flowers. In the TTT, welcome to the Coney circuits. I'm Chef Tom. Today we will prepare my all-time favorite. food around the world that is called jaeger

schnitzel

last time it was in Germany. I spent five days there. I ate this meal seven times, so I can say it's my favorite. So let's get started. The first part we do is make the sauce. is to take some butter, I want to melt this butter and then we're going to sweat the onions.

Remember that you can find all these recipes in more videos at chef Tom Calm. Once the butter melts, add the onions and when I add. in our garlic now, when you're cooking, the onions and garlic don't brown, we just want to do a process called sweating and what sweating is actually just cooking the product slowly brings out the natural flavors, very important for this dish in this part. It'll probably take me two or three minutes. Gipp is very sweaty. One thing you will find when using garlic for this dish is that you want to chop the garlic.

If you chop it up and put it in something like this, it tends to burn. how big the onions are, that doesn't work as well, so make sure you chop the garlic for this, for chef tom fans. I'm also on Facebook, he got me hooked on chef tom. Remember Chef Tom as twins, so add me as a friend, I love seeing you there, so let's continue here now. These onions are turning translucent, that's how I know you're sweating, so once I've got it, it's time for the next step, next step, mushrooms, lots of mushrooms, about a pound of muscle. come in here now interesting about this sauce or whenever you work with mushrooms the mushrooms tend to absorb everything so if you keep the ants oh my gosh the pan looks dry the pan looks dry I'm going to put more and more butter there, what's going to happen?

It's go suck, suck, suck and then in about two or three minutes when you start cooking it will release and you'll have an oil stain so fight the urge to do that while you're cooking this. I'm going to find that these muslims are worried about the reduction in size getting smaller and smaller so I'm still waiting for it to be a couple more minutes so now I have my mushrooms practically cooked if you want to add a little bit of white wine o Red wine now would be the perfect time to see this nice little inside of the pan.

You want to deglaze it, but if you make white wine, make sure or wine in general, you want to make sure you cook everything because you put. the wine in there and you don't cook it, it really has any kind of flavor that you don't want, so I'm not going to line this up right now. What I'm going to do is I'm going to go ahead and add my beef broth now you don't have beef broth use beef broth try to get low sodium but now I find that in a lot of stores you can find a really decent beef broth product, so what I want to do is just reduce it, it's just The sauce will be rich and thick and it won't thicken anything other than the natural reduction, so this will probably take about 10 to 15 minutes, so let's see you for a couple of minutes, like this that now I want to try my sauce once it is ready with only meat. it takes about 2 or 3 minutes, so a little bit of salt, a little bit more pepper, that's all set, so now what we want to do is take this pork.

It's actually a pork tenderloin that I have for these guys and each one weighs about 6 ounces, I say. All this is good to feed 200 people or probably an average family with 4 dollars. I'm a big guy. I like to eat so 2p for this so what you want to do is cover this with plastic wrap and you want to take. a meat mallet and just pound it so it's nice and even a little tender, of course the pork tenderloin is very tender as is, but we're making it a little bigger, as you can see this whole meal is extremely easy and extremely tasty so what I want to do is take my pork and season with salt, pepper, a little bit of paprika and make sure to season both sides again, salt, pepper, paprika and what I want to do is listen to these guys again these only take maybe two or three minutes per side so it's really really quick now what you want to do here is wait for the pan to heat up and we have a smoke point called and there's nothing really crazy that starts to smoke, so expect that. for it to happen, be very careful, this happens when you drop this food, you want to drop it and walk away.

I'll show you that in a second we drop it towards you. The aid dollar could be extended to you and that could be kind of a bad day. so let's understand that some people have this dish and they bread it, you know, I want to live in Germany, live in Schweinfurt, Bavaria, so I've been to the southern part of Germany and we didn't read this, but I do want to read it, Go ahead and write it down, it's not oil, it's going to get hot. What I want to do is just give it a quick test, oh yeah, that's hot, so I do it again.

I want to drop this meat down and down and I'm away, so any fat goes, goes in that direction, not towards you, that's about two or three minutes, so when you do it, check it out, oh yeah , turn this over, how good does it look? Okay, so now let's finish. this guy, I just got my fries out, it was always great, so here's me, I mean, spend two, three minutes on each side, that's beautiful, so, again, you know, if you want to have this for two people or maybe for three people, keep going. for me it's a really good thing now this again is german comfort food jaeger shizzle fries it doesn't get any better than that that's all for now which means a movie guy can eat this so until next time remember bismi except it calms you down