Jägerschnitzel with Mushroom Gravy

Ingredients

• 4 pork cutlets (150g each) (5.3 oz) 4 pork cutlets (150g each) (5.3 oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons vegetable oil, for frying 4 tablespoons vegetable oil, for frying
• 1 onion, finely chopped 1 onion, finely chopped
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 520 kcal / 2175 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 25g (Sugar: 3g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
2. 2.
   Season the pork cutlets with salt and pepper.
3. 3.
   Dredge each cutlet in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the breaded cutlets for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
6. 6.
   In the same skillet, add the chopped onion and sauté until translucent.
7. 7.
   Add the sliced mushrooms and minced garlic, cooking until the mushrooms are golden and any liquid has evaporated.
8. 8.
   Pour in the white wine and let it simmer for a minute to reduce slightly.
9. 9.
   Add the beef or vegetable broth and bring to a simmer. Cook for about 5 minutes.
10. 10.
    Stir in the heavy cream and cook for an additional 2 minutes until the sauce thickens slightly.
11. 11.
    Season the mushroom gravy with salt and pepper to taste.
12. 12.
    Serve the Jägerschnitzel with the mushroom gravy poured over the top, and garnish with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets to an even thickness before breading them to ensure they cook evenly and remain tender.
• Mushrooms — Use a mix of different mushrooms like cremini, button, and shiitake for a more complex flavor in the gravy.
• White wine — Choose a dry white wine such as Chardonnay or Sauvignon Blanc to add depth to the mushroom gravy.
• Breadcrumbs — For extra flavor, mix the breadcrumbs with grated Parmesan cheese or dried herbs like thyme or parsley.
• Heavy cream — If you prefer a lighter version, you can substitute half-and-half or whole milk for the heavy cream.

Tips & Tricks

• To keep the schnitzel crispy, avoid overcrowding the pan while frying and make sure the oil is hot enough before adding the cutlets.
• If you don't have pork cutlets, you can use chicken cutlets as a substitute.
• For a richer mushroom flavor, you can add a small amount of dried porcini mushrooms to the fresh mushrooms.
• Serve the Jägerschnitzel with a squeeze of lemon juice for a refreshing tang.
• Leftover mushroom gravy can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Jägerschnitzel hot with a generous amount of mushroom gravy poured over the top. Accompany it with traditional German sides like spaetzle or potato salad. Add a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Place the Jägerschnitzel on a plate, slightly overlapping each other. Pour the mushroom gravy over the schnitzel, allowing it to pool around the edges. Garnish with freshly chopped parsley for a pop of color. Serve with the suggested side dishes and enjoy!