So, I know I said the potato chips would be the next recipe I post BUT I couldn't keep this one in any longer. Potato chips will be coming soon, no worries. Or, I might make it a Facebook-exclusive recipe... we'll see. Anyway.
Most recipes I make are new recipes. Something I've never tried, with new ingredients or using new techniques. Often, I end up with something that may or may not be tasty, but definitely isn't photo-worthy. When the stars align and somehow it all comes together and I create a recipe that is a success both taste-and-visually? It's cause for celebration.
The Fiancé even devoured this dish!--not a TOTAL surprise, since it didn't really have any veggies, but still. When he fills his plate and goes back for more you know it's a win.
When it works, it just works. This meal is incredible. Next time I'll toy with trying to make spaetzle, but I didn't quite have the time this go around. I left in the dairy, even though that doesn't always agree with me, and the flavor was definitely worth it.
Jaeger Schnitzel (Gluten Free)
(Inspired by this recipe)
- 4 large boneless, skinless pork chops, pounded thin with a mallet to 1/4" thickness
- 1 cup almond meal
- 3 tbs gluten free flour
- 2 tsp cajun seasoning or cayenne pepper
- 1/4 tsp. salt
- 1/4 tsp ground pepper
- 1 egg
- 2 tbs butter
- 1 tbs olive oil
For the Sauce
- 1 small onion, chopped
- 2 tbs butter
- 1/5 cups mushrooms, sliced
- 1/2 cup chicken broth
- 1/2 cup white wine (I used chardonnay)
- 1/2 cup + 2 tsp heavy cream
- 2 tbs corn starch
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbs parsley, freshly chopped
-Melt 2 tablespoons butter with olive oil in skillet.
-Mix together almond flour, salt, pepper, and cajun seasoning in one bowl. Spread gluten-free flour on a plate. Lightly coat each thin chop with the gluten free flour, then dip into the egg wash, and finally coat generously with the almond meal mixture.
-Place breaded chops two by two in your skillet and cook each side until crispy--about 3-4 minutes per side. Put on a paper-towel lined plate and keep warm while you prepare the sauce.
-For the sauce: cook onion until translucent and add sliced mushrooms, let cook until the mushrooms are just soft.
-Add broth and wine, cook until steaming. Add 1/2 cup of the cream, bring to a boil and simmer for several minutes.
-Mix remaining 2 tablespoons of cream with 2 tablespoons of corn starch. Add slurry to mushroom mixture and bring to a boil, stirring vigorously to avoid clumps. Add parsley, salt and pepper to taste.
-Serve with mushroom sauce spooned over cutlets. Traditionally with a potato side dish, or as I've done here with a big helping of buttered peas.