Jgerschnitzel Pork or Veal Cutlets in Mushroom Gravy
Indulge in the hearty and comforting flavors of Jägerschnitzel, a classic German dish featuring crispy breaded pork or veal cutlets smothered in a rich, savory mushroom gravy. This recipe combines tender, golden-brown schnitzels with a velvety sauce made from sautéed onions and mushrooms, enriched with a touch of cream and broth for maximum flavor. A hint of paprika and optional white wine elevate the sauce, while fresh parsley adds a bright, herbaceous finish. Perfect for a cozy dinner, this 50-minute recipe is ideal served alongside spaetzle, mashed potatoes, or roasted vegetables. Whether you're craving authentic German cuisine or a comfort food classic, Jägerschnitzel is bound to delight your taste buds!
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Recipe Information
Ingredients
- 4 pieces Pork or veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Breadcrumbs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 8 ounces Mushrooms, sliced
- 1 cup Chicken or beef broth
- 0.5 cup Heavy cream
- 0.25 cup Dry white wine (optional)
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the pork or veal cutlets between two sheets of plastic wrap or parchment paper and pound them to about 1/4-inch thickness using a meat mallet.
Season both sides of the cutlets with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere. Place breaded cutlets on a plate.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Fry the cutlets in batches (do not overcrowd the pan) for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels and keep warm.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and are browned.
Stir in the broth, heavy cream, and white wine (if using). Season with paprika, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 5-7 minutes until slightly thickened.
Taste and adjust seasoning as needed. Stir in chopped parsley just before serving.
Serve the schnitzels on plates and generously spoon the mushroom gravy over the top. Optionally, garnish with extra parsley. Enjoy with a side of spaetzle, mashed potatoes, or seasonal vegetables!
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 7376 mg | 321% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 22.4 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 283 mg | 22% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2688 mg | 57% | |
*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.
