Schnitzel Recipe
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
Preparing the Schnitzel
- 1
Pound the Pork
Place the pork loin between two sheets of plastic wrap and pound it to about 1/4 inch thickness.
- 2
Setup Breading Station
Set up three shallow dishes: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Pork
Dredge each piece of pork in flour, dip into the egg, and coat with breadcrumbs. Press the breadcrumbs onto the pork to adhere.
- 4
Fry the Schnitzel
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded pork for 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
Making Jaeger Sauce
- 5
- 6
Add Broth and Cream
Pour in beef broth and bring to a simmer. Stir in heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
Preparing Yukon Gold Mash
- 7
Boil the Potatoes
Peel and cut Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 8
Mash the Potatoes
Drain the potatoes and return to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and pepper.
Cooking Seasonal Vegetables
- 9
Serving
- 10
Plate the Dish
Serve the schnitzel topped with Jaeger sauce, alongside Yukon Gold mash and seasonal vegetables.