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German Jaegar Schnitzel (Jägerschnitzel)

Course: Entrees / i Primi
Cuisine: German
Author: Roz | La Bella Vita Cucina

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 1 lb. mushrooms sliced (your choice of variety)
  • 2 cups beef broth/stock
  • 1/2 cup white wine
  • 1/2 cup + 2 tablespoons cream divided
  • 1 teaspoon whole grain mustard
  • 1 teaspoon worcestershire sauce
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon freshly minced garlic my addition
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 3 tablespoons fresh parsley chopped
  • 1 teaspoon freshly chopped thyme
  • dash of marjoram
  • dash of minced bay leaf

For the Schnitzel

  • 1 lb. pork or veal cutlets cut 1/2 inch thick
  • 3 eggs
  • 1 cup flour
  • 2 cups breadcrumbs Panko breadcrumbs work great too
  • ¼ teaspoon freshly minced garlic my addition
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 - 4 tablespoons unsalted butter

Garnish

  • ¼ cup minced parsley
  • 4 slices of thick bacon cooked until brown, and crumbled

Instructions

For the Jaeger sauce

  • Heat the tablespoons of unsalted butter in a skillet over medium heat.
  • Add the onions and garlic and sauté until translucent.
  • Place the sliced mushrooms in the pan and brown for 5 minutes, stirring occasionally.
  • Pour in the broth and white wine and cook for 3 minutes.
  • Add the cream, mustard, worcestershire sauce, garlic, salt, pepper, parsley, thyme, marjoram and bay.
  • Bring to a gentle boil.
  • Lower the heat and simmer for several minutes.
  • In a small, separate bowl, mix the remaining 2 tablespoons of cream with 2 tablespoons of flour.
  • Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
  • Add the fresh chopped parsley.
  • Season with salt and freshly ground pepper.
  • Turn off the heat and cover the pan with aluminum foil to keep warm while cutlets are cooked.

Make the schnitzel

  • Lay the pork cutlets out on a cutting board.
  • Cover the cutlets with plastic wrap and use a kitchen mallet or your fist to pound the cutlets until thin (1/4 inch thick or less)
  • In a separate bowl, whisk together the all-purpose flour, pepper, salt and cayenne pepper.
  • Melt the 2 tablespoons of unsalted butter in a medium sized skillet.
  • Dip each cutlet in the flour mixture, then the eggs, and then the breadcrumbs.
  • Shake off the excess, place in the skillet and sauté in the butter for 3 minutes on each side or until the pork cutlets are cooked through.
  • Remove from heat and transfer to a serving platter.
  • Retrieve the still warm, creamy jaeger sauce and pour it over the cooked cutlets and serve.
  • Garnish with minced parsley and crumbled bacon.

Notes

  • Note: Have some sour cream on hand to stir in if you prefer a thicker consistency in your sauce!