Jägerschnitzel and Jägersoße and C. Tarantino Cabernet
By Laina Carter of McGrail Vineyards
I think I always say this, so excuse me if I sound repetitive, but I really love our C. Tarantino Cab. It’s just different from our other Cabs, but specifically in that it’s made with a different clone of Cabernet than what’s planted on our estate or our Lucky 8 Vineyard. Even though the vineyard in which these grapes are grown is only a mile from our own estate, the soil is very different, which makes the wine different. It’s always incredibly balanced, but the acidity is so great, which makes it fantastic for pairing with food. That’s not say it’s difficult to get down on a whole bottle of this; it’s incredibly smooth and drinkable, with soft tannins. I just love it.
Like one of my favorite wines, German food is also a comfort to me. While tasting the newest vintage of our C. Tarantino Cab, Mark, Heather, Jen, and I were brainstorming what we thought would be the best pairings for each of our new wines. Jägerschnitzel and Jägersoße, pork schnitzel with rich mushroom gravy, immediately came to mind. I hope you all are able to enjoy this pairing as much as I have!
***I have placed the mushroom gravy ahead of the pork schnitzel because it should be made prior to making the schnitzel***
Jägerschnitzel and Jägersoße
Jägersoße – Mushroom Gravy
Makes about 6 servings.
- 2 slices thick-cut bacon
- 1 medium yellow onion (about 6 oz.), sliced thinly
- 1 tbsp. garlic, minced
- 12 oz. fresh mushrooms, cleaned and sliced
- 4 tbsp. salted butter, melted
- 4 tbsp. flour
- 1 tsp. teaspoon fresh thyme
- 1/2 cup red wine
- 1 tsp. balsamic vinegar
- 2 cups chicken or beef broth
- 1/4 tsp. fresh cracked pepper
- 1/4 tsp. Himalayan sea salt
- Heat a large, thick-bottomed pan on medium heat. Once up to heat, add bacon and fry until cooked through. Remove bacon from pan and set aside.
- Increase heat to medium-high. Add onions and cook until translucent, then add garlic and cook until browned.
- Stir in mushrooms and cook for 5-7 minutes or until liquid has evaporated.
- Add butter. Stir. Add flour and continue to stir for 1-2 minutes or until it has been mixed into mushroom mixture well.
- Add thyme and red wine. Stir. Allow to wine evaporate for about a minute.
- Add balsamic vinegar, broth, pepper, and salt. Stir continuously until most of the liquid has evaporated and gravy has become thick. Reduce heat to low. Cover and allow to simmer for about 5-10, stirring occasionally.
- Remove gravy from heat, but keep it warm. Immediately start on your pork chops to enjoy with your gravy (recipe below).
Jägerschnitzel – Breaded & Fried German Pork Chop
Makes about 4 servings.
- Canola oil or avocado oil for frying the pork chops
- 4 boneless pork chops, about 8 oz. each
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup flour
- 3/4 cup breadcrumbs
- 1-2 large eggs
- Optional: Fresh parsley as a garnish
- Cover pork chops completely in plastic wrap. Using the flat side of a meat tenderizer, pound pork chops until they are about 1/4″ thick.
- Season pork chops with paprika, onion powder, pepper, and salt.
- In a medium-sized bowl, combine flour and breadcrumbs. Mix well.
- In a small bowl, whisk egg(s).
- In a deep pan or griddle, heat oil to 330 degrees F. The oil should sit about 1/6″ deep in the pan.
- Take each flattened pork chop one-by-one and placed on a plate. Use a basting brush to coat pork chop in egg.
- Dump the flour mixture on another plate and dredge each egg-coated pork chop in it. Be sure to shake any excess mixture from pork chop and do not push mixture into pork chop.
- As soon as the pork chop has been coated in flour mixture, place it directly in the hot oil. Fry each pork chop for about 2-3 minutes per side, or until a golden-brown. Immediately place on a plate covered in paper towels to absorb any extra oil.
- Serve each pork chop with a spoonful or two of mushroom gravy and a glass of McGrail C. Tarantino Cabernet.
Please let us know if you make this classic German dish of Jägerschnitzel and Jägersoße at home! I’d appreciate feedback and would love to hear from you.
Cheers and enjoy!