Jäger Schnitzel Recipe
Make Jäger Schnitzel Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Schnitzel
Jäger (Mushroom) Sauce
Method
Schnitzel
- 1
Prepare cutlets
Pat the pork or veal cutlets dry with paper towels. If they are thicker than 1/4"–1/3", place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to a uniform thickness of about 1/4" (6 mm). Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Set up breading station
Place 3 shallow dishes in a row. Put 3/4 cup flour in the first. In the second, whisk together 2 large eggs and 3 tbs whole milk until smooth. Put 1 1/2 cups breadcrumbs in the third. Lightly season the flour and breadcrumbs with a pinch of salt and pepper if desired.
- 3
Bread the cutlets
Dredge each seasoned cutlet first in the flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumbs to coat thoroughly. Place breaded cutlets on a wire rack or plate; avoid stacking so the coating stays crisp.
- 4
Pan-fry the schnitzels
In a large skillet over medium-high heat, add 3/4 cup vegetable oil and 2 tbs unsalted butter. Heat until the butter foams and the oil shimmers — oil temperature should be around 325–350°F (160–175°C). Fry the cutlets in batches (do not overcrowd the pan), about 3–4 minutes per side, until golden brown and cooked through (internal temp 145°F for pork). Adjust heat so coating browns evenly without burning. Transfer cooked schnitzels to a paper-towel lined plate or wire rack and keep warm in a low oven (200°F/95°C) while you make the sauce.
- 5
Jäger (Mushroom) Sauce
- 6
Sauté aromatics and mushrooms
In a separate large skillet over medium heat, melt 2 tbs unsalted butter with 1 tbs vegetable oil. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and sauté 30 seconds until fragrant. Add the sliced mushrooms (12 oz) and cook, stirring frequently, until they release moisture and begin to brown, about 6–8 minutes. Season with 3/4 tsp salt and 1/2 tsp black pepper while cooking.
- 7
Build flavor
Stir in 1 tablespoon tomato paste and 1 teaspoon flour; cook 1 minute to remove the raw flour taste. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom, and simmer until reduced by about half, about 2–3 minutes.
- 8
Add stock and finish sauce
Add 1 cup beef stock and bring the mixture to a gentle simmer. Let it reduce slightly for 4–6 minutes until it thickens a bit. Lower the heat and stir in 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon fresh thyme leaves. Simmer gently for 2–3 minutes to marry flavors; taste and adjust seasoning with additional salt and pepper if needed.
- 9
Finish and serve
If you want a silkier sauce, you can strain part of it or use an immersion blender briefly to smooth (optional). Stir in 2 tbs chopped fresh parsley. Spoon the hot mushroom sauce over the warm schnitzels or serve alongside. Garnish with extra parsley and serve immediately.