JägerSchnitzel Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Servings
4
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Calories
493 kcal
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Course
Main Course, Condiments
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Cuisine
German
JägerSchnitzel Recipe
Description
The JägerSchnitzel Recipe combines cooked pork schnitzel with a mushroom sauce prepared from a trio of mushrooms: button, cremini, and oyster. The mushrooms and diced onions are sautéed until well browned, developing a deep, savory flavor. Flour is then stirred in to create a roux, which thickens the sauce once chicken stock and heavy cream are added and reduced. Nutmeg and fresh parsley finish the sauce, adding warm and herbal undertones. The sauce is poured over warm schnitzel to serve.
The creamy mushroom sauce complements the light crispness and tenderness of the pork schnitzel, creating a dish that balances richness and texture. This preparation works well as a main course served with potatoes or noodles, soaking up the sauce.
For best results, the sauce should be made fresh and served immediately over the schnitzel. The sauce can be stored separately in the refrigerator for up to three days, while the cooked schnitzel can be frozen up to three months though breading may loosen. Reheat gently in a pan to maintain texture. Using fresh herbs and a clean oil for sautéing will boost flavor without overpowering the dish.
Ingredients
- 4 pork schnitzel cooked
- 3 tablespoons avocado oil
- 1 yellow onion peeled, small diced
- 2 cups button mushrooms sliced
- 2 cups cremini mushrooms sliced
- 1 cup oyster mushroom hand torn
- 2 ½ tablespoons flour
- 2 cups chicken stock
- 1 cup heavy whipping cream
- inch nutmeg ground
- 2 tablespoons parsley finely minced, fresh
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, 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.
Notes
- Serve the mushroom sauce immediately over warm pork schnitzel for best texture and taste.
- Keep sauce and pork separate when storing; sauce lasts up to 3 days refrigerated, pork can be frozen for up to 3 months.
- Reheat gently by warming the sauce and pork together in a pan over medium heat.
- If oil used for sautéing has sediment after cooking schnitzel, discard and use fresh oil for the sauce.
- You can use other mushrooms such as chicken of the woods or bay bolete if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 493 kcal
% 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.
User Reviews
Overall Rating
5
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