Jäger Schnitzel Recipe
pork schnitzel braised in a mushroom cream sauce with spätzle, broccolini and garlic confit
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Schnitzel
Pound the pork cutlets to about 1/4 inch thickness. Season with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, then coat with bread crumbs.
- 2
Fry the Schnitzel
Heat vegetable oil in a large skillet over medium-high heat. Fry each cutlet for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
- 3
Make the Mushroom Cream Sauce
In the same skillet, add sliced mushrooms and sauté until browned. Pour in chicken broth and heavy cream, stirring to combine. Simmer for about 5 minutes until the sauce thickens.
- 4
Prepare Spätzle
Cook spätzle according to package instructions. Drain and set aside.
- 5
Cook Broccolini
In a separate pot, steam the broccolini for about 4-5 minutes until tender but still crisp.
- 6
Combine and Serve
Place the schnitzel on a plate, spoon the mushroom cream sauce over it, serve with spätzle and broccolini on the side. Garnish with roasted garlic and chopped parsley.
