Jägerschnitzel
User Reviews
4.9
Jägerschnitzel
Description
This Jägerschnitzel recipe begins by gently sautéing onions and garlic in butter until translucent, then adding mushrooms and cooking until they release and reabsorb their moisture. Beef broth is added and simmered to reduce by half, concentrating the flavor into a thick mushroom sauce seasoned with salt and pepper.
Pork chops are pounded thin using the flat side of a meat tenderizer for even, quick cooking and a tender texture. After seasoning with salt, pepper, and sweet paprika, the chops are pan-fried in vegetable oil until cooked through and browned. The mushroom sauce is then served alongside or over the schnitzel.
The dish offers a combination of tender meat with a savory, umami-rich mushroom sauce. Variations with cremini or shiitake mushrooms are possible. Leftover schnitzel stores well refrigerated and can be reheated in a microwave.
The sauce reduction takes patience, approximately 20 minutes uncovered, ensuring deepened flavor and proper thickness. Breaded schnitzel is optional and instructions are available elsewhere.
Ingredients
For Mushroom Sauce
- 4 tablespoon butter unsalted
- 2 medium onion chopped
- 4 cloves garlic peeled and chopped
- 1 pound white mushrooms or cremini, sliced or chopped
- 4 cups beef broth low sodium
- salt to taste
- black pepper to taste
For Schnitzel
- 6 pork chops or pork loin cut in ½ pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika sweet
- 2 tablespoon vegetable oil
Instructions
- Cook the onion and garlic: Melt the 4 tbsp of butter in a large skillet over medium heat. Add the onions and cook for about 3 to 4 minutes, until they sweat, soften and become translucent but not brown. Add the garlic and cook for an additional 30 seconds until aromatic.
- Cook the mushrooms: Add the mushrooms to the skillet and cook for about 10 minutes. Initially the mushrooms will absorb all the butter but don't add anymore, eventually they will release all that butter back.
- Finish the sauce: Add the beef broth to the skillet and bring to a boil over high. Continue cooking until the liquid reduces by half and thickens, should take 10 to 15 minutes. Season the sauce with salt and pepper as needed.
- Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Generously season the pork chops with salt, pepper and sweet paprika on both sides.
- Cook the schnitzel: Heat the vegetable oil in a large skillet over high heat. Place 2 or 3 chops in the skillet, or as many as you can comfortably fit in your skillet, at a time and sear for 2 to 3 minutes per side.
- Serve: Serve schnitzels with plenty of mushroom sauce along side a serving of spaetzle.
Notes
- Using the flat end of a meat tenderizer gently evens the pork loin slices, which helps them cook evenly and become tender.
- The mushroom sauce requires patience to reduce by about half uncovered, taking around 20 minutes for best consistency.
- White mushrooms work well, but cremini or shiitake mushrooms are good alternatives for variation.
- Breading the schnitzel is optional; if desired, follow a separate breading procedure for schnitzels.
- Store leftover schnitzel in an airtight container in the fridge for 3 to 4 days; reheat covered in a microwave for about 2 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 752mg | 31% |
| Potassium | 1136mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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