Jägerschnitzel Recipe
Breaded & fried pork cutlet topped with creamy mushroom gravy served with house-made spätzle & warm red cabbage
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Ingredients
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Jägerschnitzel
Method
Preparation
- 1
Prepare the Pork Cutlets
Pound the pork cutlets to about 1/2 inch thickness. Season with salt and black pepper on both sides.
- 2
Breading Process
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each cutlet in flour, dip into the eggs, and coat with bread crumbs.
- 3
Fry the Cutlets
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded cutlets for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.
- 4
Make the Mushroom Gravy
In the same skillet, reduce heat to medium. Add butter, and then sauté onions until translucent. Add sliced mushrooms and cook until browned. Stir in heavy cream and beef broth. Simmer for 5-7 minutes until thickened. Season to taste.
- 5
Serve
Place the fried pork cutlet on a plate, generously spoon the creamy mushroom gravy on top. Serve with house-made spätzle and warm red cabbage on the side.
