Jaegerschnitzel (schnitzel with mushroom sauce)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4
-
Calories
560 kcal
-
Course
Main Course
-
Cuisine
German
Jaegerschnitzel (schnitzel with mushroom sauce)
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Hearty and comforting, this is a tasty combination and easy to make.
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Ingredients
For mushroom (Jaeger) sauce
- 1 ½ tablespoon butter
- ½ onion large, or 1 small - (½ large onion giving approx 1 cup diced)
- 10 oz crimini mushrooms
- 1 tablespoon flour
- ½ cup white wine
- ½ cup beef stock
- ½ tablespoon tomato paste (optional)
- ¼ cup heavy cream double cream, or can use sour cream
For pork schnitzels
- 1 lb pork loin see notes
- ¼ teaspoon salt approx
- ¼ teaspoon pepper approx
- ¼ cup flour (approx)
- 1 egg
- 1 cup breadcrumbs approx
- 2 tablespoon butter or more as needed
- 2 tablespoon sunflower oil (or vegetable/canola), or more as needed
For cranberry-raspberry sauce (optional)
- 2 tablespoon raspberries
- ¼ cup cranberries fresh or frozen
- 2 tablespoon orange juice
- ½ teaspoon sugar
Instructions
For mushroom sauce
- Finely dice the onion/shallot and slice the mushrooms. Add around 1tbsp (30g) butter to a medium-large wide skillet/frying pan and add the onions. Cook for around 5 minutes until they are softened.
- Add the mushrooms and the remaining butter. Cook for a couple minutes until the mushrooms soften.
- Add around ½ tablespoon of flour to help absorb any excess fat then add the wine and scrape any browning from the pan. Add the stock and tomato paste, if using, and bring to a gentle simmer. Simmer for around 5 minutes. Note you can make to this point ahead of time then reheat, when needed.
- Add the cream/sour cream over a low heat and mix through. Add the rest of the flour, if needed, to thicken the sauce further then set aside while you cook the pork.
For pork
- Pat dry the pork pieces and trim any fat and sinew from the edges. You want as little apart form the pork meat itself as sinew and membrane in particular can curl and/or become tough when cooked. Cover the pork with cling wrap/film and pound them each to tenderize and thin to around ¼in (½cm) or thinner. Add some salt and pepper on both sides.
- Pour some flour on one plate, breadcrumbs on another and then whisk the egg in a bowl. Take each piece of pork and dip first in the flour, coat on both sides then shake off the excess. Then dip in the egg, let excess drip off, then coat with breadcrumbs on both sides. Just sit the pork on the breadcrumbs or sprinkle over, don't press them on. Repeat with all of the pork pieces.
- Warm the butter and oil in a large skillet/frying pan over a medium-high heat and then add the pork, in batches if needed. Cook for approx 3min each side until lightly browned on both sides and cooked through. Remove the pork from the pan and drain on kitchen paper.
For cranberry-raspberry sauce (if making)
- Put the raspberries, cranberries, orange juice and sugar in a small pan over a medium-low heat. Warm until the cranberries pop and break up, around 10min. You can also make this sauce ahead of time and serve it cold.
- Serve the pork schnitzel topped with the mushroom sauce with your choice of side (potatoes, spaetzle) and lingonberries or the cranberry-raspberry sauce on the side.
Notes
- Note in Germany, you would likely find ready-prepared pork schnitzel. Elsewhere you can either buy boneless pork chops, a piece of pork loin or as I had in the photos, thin cut pork loin chops. With boneless chops or loin, you can if you prefer butterfly a thicker piece to make a large schnitzel. Or, serve each person two smaller, already thin pieces as I did here.
Nutrition Information
Show Details
Calories
560kcal
(28%)
Carbohydrates
33g
(11%)
Protein
34g
(68%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
159mg
(53%)
Sodium
589mg
(25%)
Potassium
953mg
(27%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
616IU
(12%)
Vitamin C
2mg
(2%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 589mg | 25% |
| Potassium | 953mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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