Jagerschnitzel with Bacon Mushroom Gravy
Indulge in the rich, rustic flavors of Jägerschnitzel with Bacon Mushroom Gravy, a comforting German-inspired classic that's perfect for any dinner table. This recipe features tender, golden-breaded pork chops, pan-fried to crispy perfection and smothered in a decadent gravy made with smoky bacon, earthy mushrooms, and a touch of heavy cream for irresistible richness. Enhanced with garlic, onions, and fresh parsley, this hearty dish combines crispy textures with creamy, savory goodness in every bite. With just 20 minutes of prep and under an hour of cooking, Jägerschnitzel transforms humble ingredients into an unforgettable meal that pairs beautifully with mashed potatoes, spaetzle, or steamed vegetables. Perfect for family dinners or special occasions, this recipe brings the essence of homemade comfort to your plate while satisfying your cravings for bold, satisfying flavors.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 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
- 4 slices bacon
- 2 cups mushrooms
- 1 medium yellow onion
- 2 cloves garlic
- 1.5 cups beef broth
- 0.5 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley
Instructions
Place each pork chop between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4-inch thick.
Set up a breading station with three shallow dishes: one with flour mixed with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the second with beaten eggs, and the third with breadcrumbs.
Dredge each pork chop in the flour, then dip it in the egg, and finally coat it with breadcrumbs. Set aside.
Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork chops for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and keep warm.
In the same skillet, melt the butter. Add the bacon and cook until crispy. Remove and chop the bacon, leaving the drippings in the pan.
Add the sliced mushrooms and diced onion to the skillet. Cook until the mushrooms release their moisture and the onions are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Sprinkle 1 tablespoon of flour into the skillet and stir to coat the vegetables. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring to create a smooth sauce. Let it simmer for 5 minutes until slightly thickened.
Stir in the heavy cream, cooked bacon, and the remaining salt and pepper. Simmer for 2-3 more minutes until the gravy is rich and creamy.
Serve the schnitzel topped with the bacon mushroom gravy and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.0 g | 340% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 74.5 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7682 mg | 334% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 24.4 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 296 mg | 23% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4026 mg | 86% | |
*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.
