Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)
The classic German Jägerschnitzel combines tender, crispy-fried breaded pork cutlets served with a deliciously rich bacon mushroom gravy!
This is truly a hearty pork entree that the whole family will love any day of the week!
EQUIPMENT
Instant Read Temperature Probe
Frying Pan
Cast Iron Pan
RECIPE INGREDIENTS
Jägerschnitzel Sauce:
3 slices bacon, chopped into small pieces
2 tablespoon butter
1/2 cup onion, diced
1 lb mushrooms, cleaned, sliced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon each, salt and pepper
2 cups beef broth
Schnitzel:
oil for frying
4 pork steaks
1/2 cup all-purpose flour
1/2 teaspoon each, salt & pepper
2 large eggs, beaten
3/4 cup plain breadcrumbs
parsley, chopped(optional)
DIRECTIONS ON Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)
Over medium-high heat, fry the chopped bacon until browning and the fat has been rendered. Add 2 tablespoons of butter and melt with the bacon.
Add the diced onion and sliced mushrooms, saute until the mushrooms are tender and the onion is translucent.
Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes. The gravy should thicken while simmering.
( If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.)
Schnitzel {Breaded Fried Pork Cutlet}:
Using three shallow dishes.Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third
Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour
HERE ARE SOME RECIPES TO TRY ON:
TRADITIONAL DUTCH HUTSPOT RECIPE
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Jägerschnitzel Sauce:
3 slices bacon, chopped into small pieces
2 tablespoon butter
1/2 cup onion, diced
1 lb mushrooms, cleaned, sliced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon each, salt and pepper
2 cups beef broth
Schnitzel:
oil for frying
4 pork steaks
1/2 cup all-purpose flour
1/2 teaspoon each, salt & pepper
2 large eggs, beaten
3/4 cup plain breadcrumbs
parsley, chopped(optional)
Instructions
- Over medium-high heat, fry the chopped bacon until browning and the fat has been rendered. Add 2 tablespoons of butter and melt with the bacon.
- Add the diced onion and sliced mushrooms, saute until the mushrooms are tender and the onion is translucent.
- Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
- Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes. The gravy should thicken while simmering.
- ( If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.)
- Schnitzel {Breaded Fried Pork Cutlet}:
- Using three shallow dishes.Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third
- Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour
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Ingredients
Jägerschnitzel Sauce:
3 slices bacon, chopped into small pieces
2 tablespoon butter
1/2 cup onion, diced
1 lb mushrooms, cleaned, sliced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon each, salt and pepper
2 cups beef broth
Schnitzel:
oil for frying
4 pork steaks
1/2 cup all-purpose flour
1/2 teaspoon each, salt & pepper
2 large eggs, beaten
3/4 cup plain breadcrumbs
parsley, chopped(optional)
Instructions
- Over medium-high heat, fry the chopped bacon until browning and the fat has been rendered. Add 2 tablespoons of butter and melt with the bacon.
- Add the diced onion and sliced mushrooms, saute until the mushrooms are tender and the onion is translucent.
- Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce, and beef broth.
- Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10 minutes. The gravy should thicken while simmering.
- ( If it does not combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch slurry into the gravy to thicken if needed. If your gravy is too thick, add 1 tablespoon of water at a time until your desired consistency is reached.)
- Schnitzel {Breaded Fried Pork Cutlet}:
- Using three shallow dishes.Combine all-purpose flour with salt and pepper in the first, beat the large eggs in the second, and place plain breadcrumbs in the third
- Move each piece of pork individually through the dredging station steps. Start with coating the pork in flour, shaking off excess flour