Jägerschnitzel Recipe
Pork cutlet sautéed and served in a rich Hunter’s mushroom sauce, with house Spätzle and vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Pork Cutlets
Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 2
Cook the Pork Cutlets
In a large skillet, heat the butter and olive oil over medium heat. Add the breaded cutlets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove and keep warm.
- 3
- 4
Finish the Sauce
Pour in the beef broth and bring to a simmer. Stir in the heavy cream and cook until the sauce thickens. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Place the pork cutlets on a plate, generously ladle the mushroom sauce over them, and serve with house Spätzle and steamed vegetables. Garnish with chopped parsley.
