Jägerschnitzel is a variation of the traditional German dish, Schnitzel, made from thinly pounded pork cutlets that are breaded and fried. It is a classic dish in German cuisine and a popular recipe among many people. The key difference between Jägerschnitzel and traditional Schnitzel is that it is served with mushroom gravy.
The cutlets are first seasoned with salt and pepper, then coated in flour, beaten eggs, and breadcrumbs before being fried in butter or oil. The result is a crispy, golden-brown exterior and a tender, juicy interior. Jägerschnitzel is served with a mushroom gravy made from sautéed mushrooms, onions, and a rich beef or chicken stock. It is often served with spaetzle or mashed potatoes as a side dish.
- 4 pork cutlets, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup butter or oil for frying
- 1/2 cup sliced mushrooms
- 1/2 cup diced onion
- 1 cup beef or chicken stock
- 2 tablespoons butter or oil for sautéing
- Season the pork cutlets with salt and pepper.
- Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge the pork cutlets in the flour, then dip them in the beaten eggs, and coat them in breadcrumbs.
- In a large skillet, heat the butter or oil over medium-high heat.
- Add the pork cutlets to the skillet and cook for 2-3 minutes per side or until golden brown and crispy.
- Remove the pork cutlets from the skillet and drain on a paper towel-lined plate.
- In the same skillet, heat the butter or oil over medium heat. Add the mushrooms and onions and sauté until softened.
- Add the beef or chicken stock and bring to a simmer, stirring until the mixture thickens.
- Serve the Jägerschnitzel with the mushroom gravy and spaetzle or mashed potatoes, if desired.
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