Jägerschnitzel Recipe
Miso mushroom gravy, kombu, chicken powder. Served with Underberg for those 21+.
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Ingredients
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For the Jägerschnitzel
Method
Directions
Prepare the Pork
Slice the pork loin into 4 equal pieces. Pound each piece to about 1/2 inch thick and season with salt and pepper.
Breading the Pork
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each pork piece in flour, dip into the eggs, and coat with bread crumbs.
Fry the Schnitzel
Heat vegetable oil in a large skillet over medium heat. Fry each breaded pork piece until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Make the Gravy
In a saucepan, combine water, kombu, shiitake mushrooms, miso paste, chicken powder, soy sauce, and black pepper. Bring to a simmer and let cook for 10 minutes. Remove kombu and blend the mixture until smooth.
Thicken the Gravy
Mix cornstarch with a little water to create a slurry. Stir into the gravy and cook until thickened, about 2-3 minutes.
Serve
Place the schnitzel on a plate, generously ladle the miso mushroom gravy over the top, and serve with Underberg for those 21+.
