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Jägerschnitzel
Hunter's schnitzel — a breaded pork cutlet topped with a rich mushroom and cream sauce.
20 min
Prep
14 min
Cook
Medium
Difficulty
13
Ingredients
6
Steps
Ingredients
Servings
- 1 pork escalope (about 150 gm)
- 2 tbspn plain flour
- 1 egg, beaten
- 4 tbspn breadcrumbs
- 2 tbspn butter
- 1 tbspn vegetable oil
- 100 gm mushrooms, sliced
- 1 small onion, finely chopped
- 100 ml double cream
- 50 ml chicken stock
- 1 tspn paprika
- Salt and pepper
- Fresh parsley, chopped
Method
- 1
Bash the escalope thin between cling film. Season and coat in flour, then egg, then breadcrumbs.
- 2
Heat 1 tbspn butter and the oil in a frying pan. Fry the schnitzel for each side until golden. Remove and keep warm.
- 3
In the same pan, add the remaining butter. Fry the onion for until soft.
- 4
Add the mushrooms and cook for until golden.
- 5
Stir in the paprika, pour in the stock and cream, and simmer for until the sauce thickens slightly.
- 6
Season with salt and pepper, pour the sauce over the schnitzel and scatter with parsley.
Notes
- This is Germany's answer to chicken and mushroom — hearty and satisfying.
- Serve with spätzle, chips, or buttered noodles.
- A splash of white wine in the sauce is a good addition if you have some open.