jagerschnitzel

Jagerschnitzel are crispy breaded schnitzels topped with an easy creamy mushroom bacon gravy. Learn how to make this classic German recipe!

Jagerschnitzel

butter

bacon (chopped)

onion

lb cremini or white mushrooms (sliced)

Tbsp all-purpose flour

beef broth (or vegetable broth)

heavy cream

thyme

parsley

Tbsp milk

tsp salt

Pepper (to taste)

Breaded Schnitzel

In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.

Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.

Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.

Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.

Pork Schnitzel with bacon mushroom gravy is an easy 30-minute weeknight dinner that is a family favorite! The pan-fried pork chops are crisp and golden on the outside, but tender enough to cut with a fork. This easy German jägerschnitzel recipe is perfect with mashed potatoes, egg noodles, späetzle, or rice and a veggie on the side.

Pork Schnitzel with Mushroom Gravy (Jägerschnitzel)

pork

all-purpose flour

salt

garlic powder

smoked paprika

black pepper

eggs, (beaten)

breadcrumbs

vegetable oil (for frying)

bacon, (chopped)

onion, (chopped)

mushrooms

Tablespoons all-purpose flour

beef broth

balsamic vinegar, (optional)

heavy cream, (half-and-half

Chopped fresh parsley, (for garnish)

Prepare breading stations combining flour, salt, garlic powder, smoked paprika, and black pepper in a shallow dish. Beating the eggs in another shallow dish. Combine breadcrumbs, garlic powder, salt, and pepper in a third shallow dish.

Trim fat from pork chops so they don&#39;t curl while cooking. Pound until 1/4-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet.

Lightly dredge each pork cutlet in the flour, shaking off any excess, then dip in the egg wash, then the breadcrumbs. Transfer to a baking sheet, then repeat with the remaining pork cutlets.

Heat oil in a large pan until very hot, about 350°F. Cook one schnitzel at a time, shaking the pan periodically so it doesn&#39;t stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200°F oven while frying remaining schnitzel.

Make the Schnitzel

Cook the bacon in a large pan over medium heat until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease in the pan.

Saute the onions for 3 minutes until soft. Add the mushrooms and continue to cook another 5-7 minutes until tender. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated.

Gradually add the beef broth while stirring. Reduce heat to medium-low and simmer, stirring frequently until thickened, about 5 minutes.

Stir in the cream and reserved bacon, then remove from the heat.

Plate the schnitzel and top with the mushroom gravy. Sprinkle with chopped parsley and serve with späetzle, mashed potatoes, or egg noodles.

Make the Mushroom Gravy

Jagerschnitzel: Rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel (cutlets). HEAVENLY! A traditional German meal that's PERFECT anytime.

The Best Jagerschnitzel sauce (Jägerschnitzelsosse) made Just like Oma

bacon

tomato paste

beef stock

cornstarch

sour cream

Prep and cook

Follow the full directions in the recipe to make the sauce

This JägerSchnitzel Recipe of fried pork schnitzel is topped off with a rich, creamy wild mushroom sauce for an unbelievably tasty meal.

JägerSchnitzel Recipe

pork schnitzels

avocado oil

small-diced yellow onion

hand torn oyster mushrooms

Flour

chicken stock

heavy whipping cream

nutmeg

salt and fresh cracked pepper

Prepare and make the pork schnitzel, and set it aside, and keep it warm.

Add oil to a large frying pan and heat over high heat until it begins to smoke lightly.

Next, add onions and mushrooms, and sauté for 6 to 8 minutes until they are very well browned.

Stir in the flour until it is combined.

Pour in the chicken stock and cream and bring the mixture to a boil while constantly stirring.

Turn the heat down to low and cook for 4 to 5 minutes or until it becomes thicker.

Finish with cumin, salt, pepper, and parsley.

Serve the mushroom sauce over the pork schnitzel.

https://www.youtube.com/watch?v=WxBrf_wq3bo

This classic Pork Schnitzel recipe is coated in breadcrumbs and pan-fried until golden brown and served with lemon for the perfect weeknight meal. You will love how easy this dish is to make. 

GET METRIC MEASUREMENTS STEP-BY-STEP IMAGES, AND PRINT OUT THE RECIPE AT:

https://www.billyparisi.com/schnitzel

Ingredients for this recipe: 

• 4 4-6 ounce boneless pork chops or steaks
• 1 cup all-purpose flour
• 4 large eggs
• 1/3 cup heavy whipping cream
• ¼ teaspoon ground nutmeg
• zest of ½ lemon
• 2 cups breadcrumbs
• oil and ghee for frying
• coarse salt and fresh cracked pepper to taste

Serves 4

Prep time: 20 minutes

Cook time: 20 minutes

Procedures:


1. Place a pork chop or steak in between two pieces of plastic wrap or in a plastic bag and gently pound it using a mallet or saucepot until it is ¼” thick. Repeat until all the pork has been pounded out.
2. In a shallow, wide bowl, mix the flour with the salt and pepper and set it aside.
3. Using a separate shallow, shallow bowl, whisk together the eggs, cream, nutmeg, lemon zest, salt, and pepper until combined and set aside.
4. In another shallow, wide bowl, mix together the breadcrumbs with the salt and pepper and set it aside. 
5. Using your left hand, dredge 1 pounded-out pork chop or steak in the flour, ensuring it's completely covered.
6. Remove any excess flour and then add it to the egg wash bowl, and, using your other hand, move it around until it is coated in the mixture.
7. Shake off any excess egg wash and place it next to the breadcrumbs, and going back to your other hand, shake the pan to cover the pork completely while pressing the crumbs in to ensure they are coating it. 
8. Place it on a sheet tray lined with parchment paper and repeat the process until all the pork is breaded. 
9. Heat the oil and ghee over medium to low heat in a large non-stick frying pan until it reaches 350°.
10. Add 1 to 2 breaded pork cutlets to the hot oil. Make sure they are not overlapping and cook for 2 to 3 minutes or until browned.
11. Flip the pork over and cook for another 2 to 3 minutes. You can baste the pork with the hot oil once you’ve flipped it to help further brown it. 
12. Remove the pork and set it on a rack over a sheet tray to drain any excess oil.
13. Repeat the process until all the pork has been cooked and then serve with lemon wedges and optional minced parsley.

The German Meal I Can't Stop Eating

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