Jägerschnitzel Recipe
German classic pork schnitzel, breaded & pan fried. Served over Spaetzle & topped with German mushroom gravy and crispy onions.
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Ingredients
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Jägerschnitzel Ingredients
Method
Jägerschnitzel Directions
- 1
Prepare the Pork Schnitzel
Start by tenderizing the pork loin chops to about 1/4 inch thickness. Season both sides with salt and pepper.
- 2
Breading Process
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each pork chop in flour, dip into the egg, and then coat with breadcrumbs.
- 3
Pan Fry the Schnitzel
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded pork chops and fry until golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
- 4
Make the Mushroom Gravy
In the same skillet, add a bit more oil if necessary and sauté the chopped onion and minced garlic until translucent. Add the sliced mushrooms and cook until they are browned. Pour in the beef broth, scraping up any brown bits from the bottom of the pan. Allow to simmer for 5 minutes.
- 5
Finish the Gravy
Stir in the heavy cream and let the mixture simmer for another 5 minutes until thickened. Season with salt and pepper to taste.
- 6
Cook the Spaetzle
While the gravy simmers, prepare the spaetzle according to package instructions.
- 7
Serve
Place a generous serving of spaetzle on a plate, top with the crispy schnitzel, and spoon the mushroom gravy over the top. Finish with a sprinkle of crispy fried onions.
