Jägerschnitzel

A plate of breaded cutlet with a mushroom cream sauce.

Jägerschnitzel, meaning "hunter's schnitzel," is a traditional German dish featuring a pounded, breaded, and fried pork (or chicken or veal) cutlet topped with a creamy mushroom sauce.

Course Main Course

Cuisine German

Keyword German Hunter Schnitzel, German Schnitzel, Jägerschnitzel, Pork Schnitzel

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 503kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 heavy skillet I prefer a cast iron skillet for frying
1 deep skillet for the gravy

Ingredients

For the schnitzel:

4 boneless pork chops excess fat trimmed, pounded thin
salt and pepper
avocado oil

For the breading station:

1/4 cup flour
2 large eggs whisked
2/3 cup breadcrumbs

For the mushroom gravy:

12 ounces mushrooms sliced
1 small yellow onion diced
2 tablespoons unsalted butter
2 tablespoon flour
3/4 cup low-sodium beef broth
1/3 cup heavy cream more or less to taste
1/4 teaspoon thyme
salt and pepper to taste

Instructions

For the breading "station":

You will need three deep dishes (I use pie plates). In each one, place the flour, the egg and the breadcrumbs.

For the cutlets:

Season the pork with salt and pepper. Place a sheet of plastic wrap over the trimmed pork, and pound very thin. Be careful not to pound too thin, so the pork doesn't have holes in it!
With tongs, dip the pork into the flour and shake off the excess. Coat the floured pork with egg, shaking off any excess. Place the pork into the breadcrumbs and coat evenly. Gently press so that the breadcrumbs adhere. Repeat with each pork, and then set onto a large plate, or small baking sheet.
MAKE AHEAD: The breaded cutlets can be covered with plastic wrap or foil, and refrigerated up to a few hours ahead. Bring to room temperature for at least 15 minutes, before frying.

Cook the schnitzel:

TIP: Preheat the oven to WARM and place a baking sheet with a cooling rack on top. This will help to keep the cutlets warm, while you make the gravy.
Heat avocado (or olive oil) to a medium high heat. Using a tong, place an edge of a cutlet into the oil to test if it's hot enough to fry. The meat should sizzle.
Reduce to a medium heat and cook until golden brown. To check, lift the corner of one cutlet for color. Gently flip over and cook until golden brown (3-4 minutes) Total cooking time is about 6-8 minutes.
Remove, and keep warm.

For the mushroom gravy:

Melt the unsalted butter until warm and bubbly on medium heat. Saute' the onion until softened.
Add the mushroom, and cook until they begin to brown (5-7 minutes). Add the thyme and season with salt and pepper, to taste.
Evenly spread the flour over the mushroom mixture and evenly combine. The flour will begin to cook and thicken the mushrooms.
Add the beef broth in small increments, stirring with a spatula. The mushrooms should start to really thicken. Add more broth, until the you have a fairly thick consistency. You want the consistency of gravy.
Turn the heat to LOW, and add the heavy cream-- depending on how creamy you prefer. The gravy should be silky, yet not super thin. Turn off the heat.
Taste the gravy, and add more salt if needed, to taste.

Plating the Schnitzel:

Serve the schnitzel with a generous coating of mushroom gravy. A perfect side dish is Spaetzle (recipe link is in the notes).

Notes

Recipe link: German Spaetzle Recipe

Other sides could be egg noodles or boiled potatoes.

Nutrition