Jägerschnitzel Mushroom Cream Sauce (Print-Friendly Version)
Breaded pork cutlets with creamy mushroom sauce pair perfectly with potatoes or homemade spaetzle.
# What You’ll Need to Make This:
→ Schnitzel
01 -
4 boneless pork chops
02 -
Fine sea salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
60 grams plain flour
05 -
2 large eggs
06 -
90 grams fine breadcrumbs
07 -
75 millilitres lard, vegetable shortening, or high-smoke-point oil
→ Mushroom Sauce
08 -
400 grams brown mushrooms (such as champignons)
09 -
1 small yellow onion
10 -
15 millilitres neutral oil
11 -
180 millilitres beef or vegetable broth
12 -
80 millilitres whipping cream
13 -
0.25 teaspoon dried thyme or mixed Italian spices
14 -
8 grams plain flour and 5 grams unsalted butter or 8 grams cornstarch
15 -
Fine sea salt, to taste
16 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Arrange three large plates: one with plain flour, one with whisked eggs, and one with fine breadcrumbs.
02 -
Trim excess fat from the pork chops. Place each between two sheets of cling film and gently pound with the smooth side of a meat mallet until thin but intact.
03 -
Unwrap pounded pork and season both sides with fine sea salt and freshly ground black pepper.
04 -
Dredge seasoned pork in flour, coating both sides. Shake off excess. Dip into whisked eggs, allowing any excess to drip off. Press into breadcrumbs to coat evenly on both sides. Set aside on a clean, dry plate.
05 -
Heat lard or neutral oil in a large frying pan over medium heat. Once hot, add schnitzels and fry each cutlet for 3–4 minutes per side until golden brown. Avoid overcrowding the pan. Remove and set on a plate lined with paper towel.
06 -
Gently wipe mushrooms clean with a paper towel. Slice thinly. Peel and finely chop the onion.
07 -
In a separate pan, heat oil over medium heat. Add chopped onion and sauté until translucent. Add mushrooms and sauté until they release water and become browned.
08 -
To thicken, either melt butter and stir in flour to make a roux, or, if using cornstarch, dissolve it in a little cold water for a slurry to add later.
09 -
Pour in broth, whipping cream, and thyme or Italian spices. Stir well and simmer gently. Add flour-butter roux or cornstarch slurry as desired to reach preferred sauce consistency.
10 -
Season the sauce to taste with salt and black pepper. Remove from heat once thickened.
11 -
Arrange schnitzel on serving plates and spoon mushroom sauce on top or alongside. Serve immediately, ideally with fried potatoes or Spaetzle.
# Extra Tips:
01 -
Do not fry schnitzel in regular butter; use a high smoke point fat such as lard or neutral oil to avoid burning and ensure a crisp golden crust.
02 -
Store leftovers in airtight containers in the refrigerator for up to 2 days, keeping schnitzel and sauce separate to maintain texture.
03 -
For best flavor, only wipe mushrooms clean rather than washing under water to prevent moisture absorption.