This is one of the top recipes in Germany. Jägerschnitzel is crispy fried pork cutlets topped with one of the tastiest and creamiest mushroom sauces.
Preparation time: 20 min
Cooking time: 30 min
4 Servings
Ingredients:
1 tbsp butter
3 rashers streaky bacon, diced
1 small onion, diced
16 oz mushrooms, thickly sliced
¼ cup red wine
½ cup beef stock
1 ½ tsp fresh thyme or ½ tsp dried thyme
1 bay leaf
1 small bunch parsley, chopped (reserve some for garnish)
½ cup cream
8 de-boned pork loin cutlets, trimmed of any fat
Fresh ground or fine sea salt, to taste
freshly ground black pepper, to taste
all-purpose flour for dusting cutlets
3 eggs, beaten
breadcrumbs
½ cup lard or clarified butter (alternatively use ½ butter & ½ vegetable oil)
Method:
- Add the butter to a saucepan on medium heat. When melted add the bacon and onions and fry for about 2 minutes, or until the onions have softened. Add the mushrooms and cook for a further 3 minutes.
- Add the red wine, beef stock, thyme, bay leaf, parsley, cream and black pepper to taste. Gently simmer until the sauce has reduced by half, or has thickened to a desired consistency. Taste and add salt and pepper, if desired. Remove the bay leaf, cover with a lid and keep warm.
- Place a slice of pork cutlet between 2 sheets of plastic wrap and pound with a meat mallet, or a rolling pin, until about a ¼ inch thick. Repeat with remaining cutlets.
- Season the pork cutlets on both sides with salt and black pepper to taste.
- Add the flour, beaten eggs and breadcrumbs to separate large bowls or plates.
- Dust a cutlet on both sides with flour, shaking off the excess. Dip into the beaten egg, ensuring you cover both sides well. Coat with breadcrumbs, gently pressing the crumbs to ensure they stick if necessary. Repeat with remaining cutlets.
- Heat the lard or butter in a large, heavy-bottomed skillet or frying pan on medium-high heat.
- Fry the cutlets until golden brown on both sides. Do this in batches so as not to overcrowd the pan – this will drop the temperature and the cutlets will become greasy. Remove the cutlets to paper towel to remove excess fat.
- To serve: pour the sauce over a ⅓ of the cutlet, sprinkle with parsley and serve with a lemon wedge or slices.
