Jaeger Schnitzel Recipe

Cooking Instructions

1. 1

   Prepare the Schnitzel

   Begin by tenderizing the pork cutlets with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and pepper.

2. 2

   Bread the Cutlets

   Set up a breading station with three plates: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each cutlet in flour, dip in egg, then coat with bread crumbs. Set aside.

3. 3

   Fry the Cutlets

   In a large skillet, melt 2 tablespoons of butter over medium-high heat. Fry the breaded cutlets for about 3-4 minutes per side, or until golden brown. Add more butter as needed. Remove from skillet and keep warm.

4. 4

   Make the Mushroom Gravy

   In the same skillet, add the remaining butter and sliced mushrooms. Sauté until mushrooms are browned. Stir in beef broth and bring to a simmer. Reduce heat and add heavy cream, cooking until the gravy thickens slightly.

5. 5

   Cook the Potatoes

   In another skillet, heat olive oil over medium heat. Add diced potatoes and fry until crispy and golden brown, about 15-20 minutes. Season with salt and pepper to taste.

6. 6

   Prepare the Vegetables

   In a pot, bring water to a boil and add mixed vegetables. Cook for 3-5 minutes until tender. Drain and set aside.

7. 7

   Serve

   Place the schnitzel on a plate, top with mushroom gravy, and serve alongside fried potatoes and mixed vegetables. Garnish with chopped parsley.