Jul 14 2026
Restaurants›D.H. Lescombes Winery & Bistro - Cottonwood Albuquerque›Schnitzel Recipe

Schnitzel Recipe

Inspired by D.H. Lescombes Winery & Bistro - Cottonwood Albuquerque
Time1h
Serves4

german-inspired + breaded pork loin + jaeger sauce + yukon gold mash + seasonal vegetables

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Ingredients

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Schnitzel

Jaeger Sauce

Yukon Gold Mash

Seasonal Vegetables

Method

Schnitzel

  1. 1

    Prepare the Pork

    Slice the pork loin into 1/2 inch thick cutlets. Place each cutlet between two sheets of plastic wrap and pound them to an even thickness using a meat mallet.

  2. 2

    Breading Station

    Set up a breading station with three shallow dishes: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with bread crumbs.

  3. 3

    Bread the Cutlets

    Dredge each pork cutlet in flour, shaking off excess. Dip in beaten eggs, then coat with bread crumbs, pressing gently to adhere.

  4. 4

    Fry the Schnitzels

    In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

Jaeger Sauce

  1. 5

    Sauté Vegetables

    In a saucepan, melt butter over medium heat. Add sliced mushrooms, chopped onion, and minced garlic. Sauté until mushrooms are browned and onions are translucent.

  2. 6

    Prepare Sauce

    Add beef broth, heavy cream, soy sauce, salt, and pepper to the pan. Stir well and simmer for 10 minutes until the sauce thickens.

Yukon Gold Mash

  1. 7

    Cook Potatoes

    Peel and chop Yukon Gold potatoes into evenly sized pieces. Boil in salted water until tender, about 15-20 minutes.

  2. 8

    Mash Potatoes

    Drain potatoes and return to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Seasonal Vegetables

  1. 9

    Prepare Vegetables

    Wash and trim seasonal vegetables. If using green beans, remove the ends. For carrots, slice them into even pieces.

  2. 10

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the prepared vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender but still crisp.

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