Jaegerschnitzel
Transport your taste buds to the heart of Germany with this classic Jaegerschnitzel recipe! Perfectly tender pork cutlets are pounded thin, breaded with a golden, crispy coating, and pan-fried to perfection. Topped with a rich, velvety mushroom sauce made from cremini mushrooms, beef broth, and a touch of heavy cream, this dish combines hearty flavors with a dash of indulgence. Garnish with fresh parsley for a burst of color and freshness, and savor this traditional comfort food that's ideal for family dinners or Oktoberfest celebrations. Ready in just 45 minutes, it’s the ultimate recipe for anyone craving a delicious homemade German meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup All-purpose flour
- 2 pieces Eggs
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Vegetable oil
- 2 tablespoons Butter
- 8 ounces Cremini mushrooms
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 1 cup Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley
Instructions
Place the pork cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.
Dip each pork cutlet in the flour, then the egg, and finally the breadcrumbs, pressing lightly to ensure even coating.
Heat the vegetable oil in a large skillet over medium heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned.
Add the finely chopped onion and minced garlic to the pan with the mushrooms and cook for 3 minutes until softened.
Pour the beef broth into the pan and bring it to a boil. Let it simmer for 5 minutes, allowing the sauce to reduce slightly.
Stir in the heavy cream and cook for an additional 3 minutes until the sauce thickens. Season with salt and pepper to taste.
Serve the pork cutlets topped with the mushroom sauce and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
4834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.7 g | 462% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 135.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 6406 mg | 279% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.4 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 351 mg | 27% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3310 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
