5 from 21 votes
JägerSchnitzel Recipe
JägerSchnitzel features golden pork schnitzel topped with a rich mushroom sauce made from a mix of button, cremini, and oyster mushrooms, simmered in chicken stock and cream. The sauce includes sautéed onions, a hint of nutmeg, and fresh parsley for a subtle herbal note. Cooking begins by browning the mushrooms and onions before thickening with flour and simmering with liquid. This hearty dish combines tender pork with a creamy, flavorful sauce perfect for a comforting meal.
Prep Time
30 mins
Cook Time
35 mins
Servings:
4
Calories:
493 kcal
Course:
Main Course, Condiments
Cuisine:
German
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.