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Jaegerschnitzel; A Timeless German Classic

Barbara
A traditional German favorite. Crispy breaded cutlets, topped with a rich and creamy mushroom sauce...divine!
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Prep Time 1 hour
Cook Time 45 minutes
Fridge Time 2 hours
Total Time 3 hours 45 minutes
Course Main Course
Cuisine German
Servings 6 servings

Ingredients
  

For breaded cutlets:

  • 1½ lbs pork loin, 12, ¼ inch thick slices
  • 1 cup flour
  • 2 large eggs, beaten
  • 2 cups bread crumbs
  • salt & pepper
  • vegetable oil, for frying

For the mushroom sauce:

  • 2 slices bacon, diced
  • ½ cup onion, diced
  • 16 oz white button mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup beef broth
  • ¾ cup heavy cream
  • ½ tsp thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅓ cup milk
  • ¼ cup chopped fresh parsley, reserve some for garnish

Instructions
 

Make pork cutlets:

  • Slice pork loin into ¼ inch thick slices.
  • Place 2 pork slices between plastic wrap and use a meat mallet to pound each slice nice and thin. Repeat with remaining slices.
  • Season each slice with salt and pepper.
  • Dredge each slice of pork in flour and shake off excess.
  • Dip pork in beaten egg to coat, allowing excess to drip off.
  • Finally coat with breadcrumbs using your fingers to press breadcrumbs onto pork slice.
  • Place breaded cutlets on a platter and cover with plastic wrap. Refrigerate breaded cutlets for at least 2 hours, up to overnight.
  • Heat about ¼ inch vegetable oil in a large skillet over medium heat.
  • When oil is hot fry cutlets until crispy and golden brown on both sides.
  • Place fried cutlets on a rack to drain as you cook them up.
  • Place fried cutlets in a hot oven to keep them warm while you make the mushroom sauce.

Make the mushroom sauce:

  • Clean out the skillet used to fry the cutlets.
  • Add bacon to the skillet and cook over medium heat until the bacon starts to render some of its fat.
  • Add diced onion to the skillet and cook for 2-3 minutes until onions begin to soften.
  • Add sliced mushrooms to the skillet and cook until mushrooms release their juices. Continue to sauté until most of the liquid has cooked off.
  • Add 2 tablespoons butter to the skillet and sprinkle flour over the contents in the skillet.
  • Stir and cook for a couple minutes to cook off the raw flour taste.
  • Add beef broth, cream, thyme, salt and pepper to the skillet.
  • Increase heat and bring the sauce to a simmer.
  • Add milk and cook sauce to desired consistency, about 5 minutes.
  • Turn off heat and stir in chopped parsley.

To serve:

  • Top each cutlet with mushroom sauce and a sprinkle of fresh parsley.
Keyword classic recipe, cutlets, german favorite, pork, Traditional foods