Servings
Font
Back
5.0 from 6 votes

Jaegerschnitzel (schnitzel with mushroom sauce)

Hearty and comforting, this is a tasty combination and easy to make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 560 kcal
Course: Main Course
Cuisine: German

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
    Cup of Yum
  1. 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.
  2. Add the mushrooms and the remaining butter. Cook for a couple minutes until the mushrooms soften.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. 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)
  1. 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.
  2. 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

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

% 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.