Jager Schnitzel
Experience the hearty flavors of classic German cuisine with this irresistible Jäger Schnitzel recipe! Featuring crispy, golden-breaded pork cutlets topped with a rich and creamy mushroom gravy, this dish is a comforting blend of textures and savory tastes. The gravy is infused with sautéed mushrooms, onions, garlic, and a touch of Worcestershire sauce for a depth of flavor that perfectly complements the schnitzel's crisp exterior. Perfect as a dinner centerpiece, serve this traditional favorite alongside spaetzle, mashed potatoes, or a crisp salad for a satisfying meal. Ready in under an hour, this Jäger Schnitzel is a must-try recipe for fans of authentic, homestyle German cooking!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Mushrooms
- 1 small, diced Onion
- 2 cloves, minced Garlic
- 1.5 cups Beef broth
- 0.5 cup Heavy cream
- 1 tablespoon All-purpose flour (for gravy)
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Paprika
Instructions
Place pork cutlets between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, add the breadcrumbs, salt, and black pepper, mixing well.
Dredge each pork cutlet in flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Press the breadcrumbs gently to ensure adherence.
Heat the vegetable oil in a large skillet over medium-high heat. Add the breaded pork cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Set the schnitzels on a paper towel-lined plate to drain excess oil.
In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5-7 minutes, until softened and golden.
Stir in the diced onion and minced garlic, cooking for another 2-3 minutes until fragrant.
Sprinkle 1 tablespoon of flour over the mushroom mixture and stir well to coat.
Slowly pour in the beef broth while stirring constantly to avoid lumps. Let the mixture simmer for 3-4 minutes until it thickens slightly.
Add the heavy cream, Worcestershire sauce, and paprika. Stir well and let the gravy simmer for another 2-3 minutes, or until it reaches your desired consistency. Taste and adjust seasoning as needed.
Serve the pork schnitzels hot, generously topped with the mushroom gravy. Pair with spaetzle, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 842 mg | 18% | |
*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.
