Jaegerschnitzel is a great alternative to traditional beef, chicken, and pork. Jaegerschnitzel contains all the essential amino acids, making it a complete protein that can be enjoyed by everyone. It is also extremely low in calories, fat, and cholesterol, making it ideal for those on a diet or if you are looking for alternatives to heavier meats.
Jaegerschnitzel, made only in Germany, is a quality option for those who are looking to maintain a healthy diet. Because it’s made from quality meat and has no added fillers or preservatives, the nutrition you get from each serving is all natural and healthy. Jaegerschnitzel contains no cholesterol, sodium, trans-fatty acids, or any other harmful ingredients that can cause many serious diseases including cancer. No wonder this low-calorie schnitzel is one of the best sellers!
Jaegerschnitzel is a tasty and traditional dish that your whole family can enjoy. It has a golden crispy breading, and juicy pork meat inside. Jaegerschnitzel is perfect to serve with fried potatoes, rice or noodles, and some veggies on the side. With all the benefits of chicken, but with more protein and crispiness that will satisfy any craving.
Jaegerschnitzel
Ingredients
- ¼ cup Butter melted
- 2 cup Green pepper chopped
- 1 qt Mushrooms canned drained
- ½ cup Pimiento canned drained chopped
- Pinch of garlic powder
- ¼ cup Dried parsley flake
- ½ gal Brown gravy
- ½ cup Tomato paste
- 18 lbs. Veal steak breaded frozen
Instructions
- Saute peppers, mushrooms, pimientos and garlic in butter or margarine 3 minutes. Add pepper and parsley. Cook 2 minutes.
- Prepare 1 recipe Brown Gravy per 100 portions, Recipe No. O 016 00. Add tomato paste; mix well. Bring to boil, stirring constantly.
- Add gravy mixture to mushroom mixture. Stir. CCP: Hold at 140 F. or higher for use in Step 5.
- Place veal steaks on sheet pans. Using a convection oven, bake for 10 minutes at 400 F. high fan, closed vent. Turn steaks; bake 6-8 minutes or until thoroughly heated and browned on high fan, closed vent. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
- Serve each steak with 1/4 cup hot mushroom sauce. CCP: Hold for service at 140 F. or higher.