Jager Schnitzel Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Slice the pork loin into 1/2 inch thick cutlets. Season with salt and black pepper.

2. 2

   Dredge the Cutlets

   Set up a dredging station with three plates: one with flour, one with beaten egg, and one with bread crumbs. First, coat each cutlet in flour, then dip in the egg, and finally coat with bread crumbs.

3. 3

   Fry the Cutlets

   In a large skillet, heat butter and vegetable oil over medium-high heat. Once hot, add the breaded cutlets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove cutlets and set aside.

4. 4

   Sauté the Onions and Mushrooms

   In the same skillet, add sliced onions and sauté for 2-3 minutes until translucent. Add sliced mushrooms and continue to cook for another 5 minutes until mushrooms are softened.

5. 5

   Make the Sauce

   Pour in the beef broth and Worcestershire sauce. Bring to a simmer and reduce slightly. Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens.

6. 6

   Combine and Serve

   Return the cooked pork cutlets to the skillet, coating them with the sauce. Cook for another minute to warm through. Serve hot, garnished with chopped parsley.