Jägerschnitzel (Hunter's Schnitzel)
Jägerschnitzel is a variation of the traditional German pork schnitzel and is served topped with a rich mushroom gravy. You simply need to try this at home!
Ingredients
The Pork Schnitzel
- 4 individual pork schnitzel boneless pork chops pounded out and breaded
For The Mushroom Sauce
- 150 grams sliced bacon about 6 slices cut into small chunks
- 1 small onion finely chopped
- 1 clove garlic minced
- 8 oz button or crimini mushrooms thinly sliced
- 2.5 cups beef broth or stock
- 1 tablespoon red wine
- 3 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon sour cream or Greek yogurt - optional
Instructions
For The Mushroom Sauce
- Measure out and chop the onion, garlic, mushrooms and parsley. Set these aside in separate little bowls or other containers. Chop up the bacon into small cubes, and measure out the beef broth, and flour.
- Heat a deep pan, or medium-sized pot on the stove over medium heat, and then add the diced bacon, onion, and garlic. Cook the bacon and onions until all the fat has rendered out, the bacon is nicely browned, and the onions are translucent. About 5 minutes stirring occasionally. Add the sliced mushrooms to the pan and stir to ensure all the mushrooms are coated in the bacon fat. Cook the mushrooms with the bacon and onions until the mushrooms start to soften, about 2-3 minutes.
- Mix the flour, salt, and paprika together and add it to the pan. Stir the flour into the mixture, ensuring any large clumps are broken up. Quickly add the beef broth and red wine, then stir immediately to 'dissolve' the flour mixture in the liquid. Be sure to scrape the bottom of the pan at this stage to loosen any stuck on bits of flour, bacon, or onions.
- Let the mushroom sauce come to a simmer and cook the sauce over low heat for 5-10 minutes, until fully thickened and there is no pasty taste of flour when tasted. You can stir in a spoonful of Greek yogurt or sou rcream to add extra richness and an extra creamy texture.
Making & Cooking The Schnitzel
- As the Mushroom sauce is simmering, pound out, and bread the pork chops as described in our guide to making schnitzel at home.
- Once the schnitzel is breaded, pan fry it in oil, then serve immediately topped with the warm mushroom gravy and fresh parsley.
Nutrition
Calories: 376kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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