5.0 from 21 votes
JägerSchnitzel Recipe
This JägerSchnitzel Recipe of fried pork schnitzel is topped off with a rich, creamy wild mushroom sauce for an unbelievably tasty meal.
Prep Time
30 mins
Cook Time
30 mins
Servings: 4
Calories: 493 kcal
Course:
Main Course , Condiments
Cuisine:
German
Ingredients
- 4 cooked pork schnitzels
- 3 tablespoons avocado oil
- 1 peeled small-diced yellow onion
- 2 cups sliced button mushrooms
- 2 cups sliced cremini mushrooms
- 1 cup hand torn oyster mushrooms
- 2 ½ tablespoons flour
- 2 cups chicken stock
- 1 cup heavy whipping cream
- inch of ground nutmeg
- 2 tablespoons finely minced fresh parsley
- coarse salt and fresh cracked pepper to taste
Instructions
- Prepare and make the pork schnitzel, and set it aside, and keep it warm.
- Add oil to a large frying pan and heat over high heat until it begins to smoke lightly.
- Next, add onions and mushrooms, and sauté for 6 to 8 minutes until they are very well browned.
- Stir in the flour until it is combined.
- Pour in the chicken stock and cream and bring the mixture to a boil while constantly stirring.
- Turn the heat down to low and cook for 4 to 5 minutes or until it becomes thicker.
- Finish with cumin, salt, pepper, and parsley.
- Serve the mushroom sauce over the pork schnitzel.
Cup of Yum
Notes
- Make-Ahead – This is meant to be eaten as soon as it’s done cooking.
- How to Store: Keep the sauce separate from the pork and in the refrigerator for up to 3 days. You can freeze the pork separately from the sauce covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating. Freezing the schnitzel may cause some of the breading to come off.
- How to Reheat: Add the pork schnitzel and the sauce to a large frying pan over medium heat and cook until hot.
- You can also purchase bone-in pork chops or steaks, but ensure it’s removed before pounding.
- Some traditional German mushrooms are chicken of the woods, shaggy mane, blusher, bay bolete, amongst many more.
- If the oil is clear enough without too much sediment from cooking the pork schnitzel, you may use it. If not, you will need to discard and add in fresh oil.
Nutrition Information
Calories
493kcal
(25%)
Carbohydrates
28g
(9%)
Protein
14g
(28%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.01g
Cholesterol
104mg
(35%)
Sodium
309mg
(13%)
Potassium
647mg
(18%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1121IU
(22%)
Vitamin C
6mg
(7%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 493
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 309mg | 13% |
| Potassium | 647mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.