Jägerschnitzel Creamy Mushroom Sauce (Print)
Crispy pork topped with creamy mushroom sauce, perfect alongside potatoes or spaetzle for a German-inspired meal.
# Ingredients:
→ For the Schnitzel
01 -
4 boneless pork chops
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
32 grams all-purpose flour
05 -
2 large eggs
06 -
75 grams breadcrumbs
07 -
80 millilitres lard, shortening, or high-smoke-point oil
→ For the Sauce
08 -
400 grams brown mushrooms (champignons)
09 -
1 small yellow onion
10 -
15 millilitres oil
11 -
180 millilitres beef or vegetable broth
12 -
80 millilitres whipping cream, adjusted to taste
13 -
0.25 teaspoon dried thyme or Italian spice blend
14 -
1 tablespoon flour and 1 teaspoon unsalted butter OR 1 tablespoon cornstarch
15 -
Salt and black pepper, to taste
# Steps:
01 -
Arrange three large plates: one with flour, one with whisked eggs, and one with breadcrumbs.
02 -
Trim excess fat from pork chops if desired. Place each chop between cling film or in a freezer bag and pound with the smooth side of a meat mallet until thin, being careful not to tear the meat.
03 -
Remove the cling film and season both sides of each pork chop with salt and black pepper. Set aside.
04 -
Dredge each pork chop in flour, shaking off excess. Coat in beaten egg, letting excess drip off, then cover thoroughly with breadcrumbs. Place prepared chops on a clean, dry plate.
05 -
Heat lard, shortening, or oil in a large frying pan over medium heat. Once the oil is hot, add pork chops in batches. Fry each side for 3–4 minutes until golden brown. Transfer cooked schnitzels to a plate and repeat with remaining meat.
06 -
Wipe mushrooms clean with a paper towel and slice. Peel and finely chop the onion.
07 -
Heat oil in a medium frying pan. Sauté onion over medium heat until translucent, then add sliced mushrooms. Cook until mushrooms are browned and have released their moisture.
08 -
If using flour and butter: push mushrooms and onions to the side of the pan, melt butter, add flour, and stir until smooth. If using cornstarch, reserve for later.
09 -
Gradually pour in broth and whipping cream, add thyme or Italian spice, and stir. Simmer over medium-low heat until thickened. For additional thickening, dissolve cornstarch in a little cold water, add to the sauce, and simmer, stirring until glossy. Season with salt and pepper.
10 -
Remove pan from heat. Serve schnitzels immediately with mushroom sauce, accompanied by fries, fried potatoes, or spaetzle.
# Notes:
01 -
Avoid frying schnitzel in regular butter due to its low smoke point; use lard, shortening, or oil with a high smoke point. Store leftover schnitzel and mushroom sauce separately in sealed containers in the fridge for up to two days to maintain texture.