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Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy

Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy

Recipe Author | Captain Cook
Breaded schnitzel is topped with a homemade mushroom gravy and served with spaetzle, potato dumplings, or fried potatoes.

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine German
Servings 4 servings
Calories 806 kcal

Equipment

  • 1 Knife
  • 1 Cutting Board
  • 1 Meat Tenderizing Hammer
  • 1 Skillet
  • 1 Sauce Pan
  • 1 Spatula

Ingredients
  

For the Schnitzel

  • 14 oz pork tenderloin cut into 4 thin steaks and pounded flat
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup all-purpose flour combined with 1 teaspoon salt
  • 2 large eggs lightly beaten
  • ¾ cup bread crumbs
  • vegetable oil for frying

For the Brown Mushroom Gravy

  • 2 tbsp unsalted butter
  • 1 yellow onion finely chopped
  • 1 clove garlic minced
  • 16 oz white mushrooms sliced
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp dark balsamic vinegar
  • ½ tsp salt
  • ½ tsp white sugar
  • ¼ tsp dried thyme
  • ¼ tsp black pepper

Instructions
 

For the Schnitzel

  • Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
    14 oz pork tenderloin, 1 tsp salt, 1 tsp black pepper
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)
    ½ cup all-purpose flour, 2 large eggs, ¾ cup bread crumbs
  • Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
    vegetable oil

For the Gravy

  • Melt the butter in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
    2 tbsp unsalted butter, 1 yellow onion, 1 clove garlic
  • Add the mushrooms and cook for 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
    16 oz white mushrooms
  • Add the butter and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
    4 tbsp unsalted butter, 4 tbsp all-purpose flour
  • Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.
    2 cups beef broth, 1 tsp dark balsamic vinegar, ½ tsp salt, ½ tsp white sugar, ¼ tsp dried thyme, ¼ tsp black pepper
Keyword Lunch, Dinner, Pork