Although misnamed, (in German-speaking regions this dish is called Balkanschnitzel (Balkan cutlet), Paprikaschnitzel (pepper cutlet), or by the offensive Zigeunerschnitzel (Gypsy cutlet)), our "fall-off-the-fork" cutlets are unbelivable!
1-2poundscutlets (beef, veal or pork)round or loin, cut into 8-10 cutlets
sea salt and ground pepper to taste
oilvegetable, sunflower, canola, avocado or coconut
2-3tablespoonsflour for dredging first, and adding to gravy later
Gravy
2tablespoonsbutter
1onionlarge, minced
2-3garlic clovesminced
2carrotsmedium, cut into rounds
2ouncescelery rootgrated, or 1-2 celery stalks minced
1-3bell peppersor red bull's horn pepper, or Italian sweet peppers, sliced
1-3cupsbeef brothvolume depends on your preferred gravy thickness
(Optional) 2-3 ounces mushroomsportobello or cremini, sliced
(Optional) 1-2 ounces red winefor deglazing
Seasonings
1tablespoonpaprikamild or hot, depending on your preference
2-3tablespoonsparsleyfresh, minced, or 1 tablespoon dried
(Optional) 1 tablespoon Vegeta or 1 beef bouillon or 1 tablespoon beef stock powder
Instructions
(Optional) Marinating the Cutlets
For tougher cuts of meat, marinate at least 2 hours before cooking, preferably overnight.
Combine all marinade ingredients and mix. Spread generously over the cutlets, on all sides. Cover and leave in the fridge.
INSTANT POT
Searing the Cutlets
Layer cutlets on a cutting board and cover with plastic wrap. Using a meat mallet (or pan or rolling pin), pound meat with medium strength over the entire surface. Do not overdo it (you don't want to see holes in the meat). Take the plastic wrap off.
Season on both sides with sea salt and ground pepper.
Select the saute option on the Instant Pot, add oil, and let it heat up well. Lightly flour the cutlets, add to the Instant Pot, and fry for 3-4 minutes on each side. Set aside.
Deglaze the pot by adding an ounce of liquid (broth or red wine), and then stir and scrape browned bits until they melt into a liquid, and/or are no longer stuck to the bottom of the pot.
Simmering the Vegetables
Add butter to the Instant Pot and heat it on medium. Add onion and garlic and simmer for 2-3 minutes, frequently stirring. Add carrots, celery root, pepper, seasonings and continue simmering and stirring for 8-10 minutes. Finally, add beef broth (1-3 cups per your preference) and flour left over from dredging (or 1-2 tabplesoons of it) and stir again.
Combining Cutlets and Vegetables
Return the cutlets to the Instant Pot and secure the lid. Cancel the saute option and select pressure cooker on high for 25 minutes. (It will take about 10 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure naturally (about 20 minutes), or use the quick release method (about 2-5 minutes). The float valve will drop, and the lid will unlock and open when all of the pressure is out.
STOVETOP
Searing the Cutlets
Layer cutlets on a cutting board and cover with plastic wrap. Using a meat mallet (or pan or rolling pin), pound meat with medium strength over the entire surface. Do not overdo it (you don't want to see holes in the meat). Take the plastic wrap off.
Season on both sides with sea salt and ground pepper.
In a deep pan, heat the oil on high until very hot. Dredge cutlets in flour and fry for 3-4 minutes on each side. Set cutlets aside.
Deglaze the pan by adding an ounce of liquid (broth or red wine), and then stir and scrape browned bits until they melt into a liquid, and/or are no longer stuck to the bottom of the pan.
Simmering the Vegetables
Add butter, onion, and garlic to the pan. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer for 2-3 minutes. Add seasonings and simmer for 8-10 minutes. Add flour remaining from dredging (or add 2 new tablespoons of flour) and a little bit of broth. Shake the pan lightly from left to right (instead of mixing the ingredients).
Combining Cutlets and Vegetables
Return cutlets to the pan. Cover the pan. Simmer on low for 45-60 minutes. Keep adding a little bit of broth at the time (1-3 cups in total, depending on how thick you want your gravy). The cutlets are done when they are fork-tender.
PRESSURE COOKER
Follow the instructions for Instant Pot until you're ready to pressure cook. At this point, follow your pressure cooker's instructions for closing, pressure cooking, and releasing the steam.
PARALLEL TO CUTLETS
Prepare your side parallel to cooking the cutlets.
Handling
Serve cutlets and gravy along a side of your choice (pasta, rice, mashed potatoes, quinoa, polenta, veggies, etc.). Store in the fridge for up to 2 days. Reheat based on your preference. Do not freeze!
Video
Notes
Note: the video depicts jagerschnitzels cooked in a pressure cooker. Photographs in the text depict stovetop and Instant Pot preparation.