Effortless Jägerschnitzel Pilzsoße (Print Version)
# Ingredients:
→ Schnitzel
01 -
4 boneless pork cutlets
02 -
120g breadcrumbs (plain or panko)
03 -
60g all-purpose flour
04 -
2 eggs, beaten
05 -
Salt, to taste
06 -
Pepper, to taste
07 -
Vegetable oil, enough for frying
→ Mushroom sauce
08 -
225g fresh mushrooms, sliced
09 -
30g diced bacon (optional)
10 -
1 small onion, finely minced
11 -
2 garlic cloves, chopped
12 -
30g butter
13 -
20g plain flour
14 -
120ml dry white wine (optional)
15 -
240ml beef broth
16 -
Salt, to taste
17 -
Pepper, to taste
18 -
Fresh parsley, chopped (for topping, if you want)
# Instructions:
01 -
Put the cooked schnitzels onto plates, spoon the hot mushroom sauce over, and sprinkle with some chopped parsley if you like. Serve with whatever sides you’re into.
02 -
Let your sauce simmer gently for about 5 minutes. Add salt and pepper to your liking. Stir regularly so it doesn’t stick. The sauce should get a little thick.
03 -
Put butter into a pot over medium heat. Toss in onion, bacon, and garlic and let them soften. Throw in the mushrooms and cook until they’re golden. Sprinkle in the flour and mix it in really well. Pour in white wine and beef stock bit by bit, always stirring, so it comes together.
04 -
Pour enough oil into a big frying pan and heat it (medium-high, just cover the bottom). Fry the schnitzels on each side for 2–3 minutes until they’re crispy and golden. Set them on paper towels to soak up extra oil.
05 -
Get three shallow plates ready: one with flour, one with your beaten eggs, and one for breadcrumbs. Season the pork with salt and pepper, dredge in flour, dip in egg, then coat all over with breadcrumbs. Press gently to help it stick.
06 -
Lay each pork cutlet between sheets of plastic wrap. Use a meat mallet and pound them until they’re about 6mm thick.
# Notes:
01 -
Chicken or veal works great here instead of pork.
02 -
If you don't want wine, just add more beef broth.
03 -
Don't crowd the pan when frying, or your schnitzels won't brown nice and even.