Jager schnitzel
Jager schnitzel is a German dish made by breading and frying pork cutlets, served with a rich mushroom sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Loin | 800 | Grams |
| All Purpose Flour | 100 | Grams |
| Egg | 3 | Count |
| Breadcrumbs | 150 | Grams |
| Salt | 2 | Tsp |
| Black Pepper | 1 | Tsp |
| Vegetable Oil | 200 | Milliliters |
| Butter | 50 | Grams |
| Mushroom | 300 | Grams |
| Onion | 1 | Count |
| Garlic | 2 | Clove |
| Beef Broth | 500 | Milliliters |
| Heavy Cream | 100 | Milliliters |
| Fresh Parsley | 1 | Bunch |
Instructions
- Pound the pork cutlets to about 1 centimeter thickness using a meat mallet.
- Season the cutlets with 1 teaspoon of salt and black pepper.
- Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the cutlets until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté onions until translucent. Add garlic and mushrooms, cooking until mushrooms are browned.
- Pour in beef broth and bring to a simmer. Cook until the sauce reduces by half.
- Stir in heavy cream and the remaining 1 teaspoon of salt. Simmer until the sauce thickens.
- Serve the schnitzel with mushroom sauce on top, garnished with fresh parsley.
Prep
- Thaw pork loin if frozen
Kitchen equipment
Meat MalletLarge Skillet