Jagerschnitzel
Transport your taste buds to the heart of German comfort food with this irresistible Jägerschnitzel recipe. Featuring tender pork cutlets pounded thin, breaded to golden perfection, and draped in a luscious, creamy mushroom gravy, this dish is a true celebration of hearty flavors. The crispy cutlets are complemented by a sauce made with caramelized onions, earthy white button mushrooms, savory beef broth, and a touch of rich heavy cream. Perfect for a satisfying dinner, this classic German favorite is best served with side dishes like buttery spaetzle, mashed potatoes, or fresh green beans. With its simple preparation and indulgent flavors, Jägerschnitzel is a must-try recipe for fans of European cuisine.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Vegetable oil
- 2 tablespoons Butter
- 2 cups White button mushrooms
- 1 medium Onion
- 1.5 cups Beef broth
- 0.5 cup Heavy cream
- 2 teaspoons All-purpose flour (for gravy)
- 2 tablespoons Fresh parsley
Instructions
Place pork cutlets between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness.
Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 teaspoon of salt and pepper.
Dredge each pork cutlet in the flour, then dip into the eggs, and finally coat with the breadcrumb mixture. Set aside.
In a large skillet, heat vegetable oil over medium heat. Fry the breaded cutlets for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
In the same skillet, melt butter over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their liquid and begin to brown, about 5 minutes.
Sprinkle 2 teaspoons of flour over the mushrooms and stir well to coat. Gradually pour in the beef broth, stirring constantly to avoid lumps.
Reduce the heat to low and simmer until the gravy thickens, about 5-7 minutes. Stir in the heavy cream and let it heat through. Adjust seasoning with salt and pepper, if necessary.
To serve, plate the pork cutlets and generously ladle the mushroom gravy over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
4676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.4 g | 459% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 135.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 20.8 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 300 mg | 23% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3275 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.
