Jagerschnitzel is a classic German recipe made of breaded pork schnitzel (cutlets) topped with a creamy mushroom sauce. It is an easy to make yet belly-filling dish perfect for a weekend lunch or dinner.
Course Main Course
Keyword Hunter Schnitzel, Jagerschnitzel, Schnitzel and Mushrooms
Slice pork loins lengthwise in half. Season both sides with salt and pepper. Place a plastic wrap on top of the pork loin. Pound with the flat side of a meat tenderizer* until meat is about ¼ inch thick.
Prepare three shallow bowls. Add flour into the first, two lightly beaten eggs in the second, and breadcrumbs** into the third.
Dredge tenderized pork cutlets in flour. Shake off excess. Dip cutlet into the egg wash. Transfer into the bowl with the breadcrumbs and coat well.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-high heat. Once hot, fry pork cutlets until golden-brown and crispy.*** About 3-4 minutes on each side.
Transfer cutlets onto a plate and cover with aluminum foil to keep warm.
To Make The Mushroom Cream Sauce
Add mushrooms to the same skillet. Cover with a lid and simmer until the mushrooms are tender. About 3 minutes. Remove the mushrooms from the skillet. Cover to keep warm.
Add bacon to the skillet and fry until they begin to crisp. Add onions and saute with the bacon until tender. Next, add mushrooms back into the skillet. Mix well.
Add beef broth, heavy cream, and thyme. Simmer on medium heat until the liquid has reduced by about half. Add fresh parsley and season to taste with salt and pepper.
*instead of a meat tenderizer you can also use the back of a cast-iron skillet or any flat object.** I like superfine breadcrumbs for this recipe. To make superfine breadcrumbs I add plain breadcrumbs into a blender and pulse them a few times.*** You will do this in two batches. More butter and oil might be required.