Jaegerschnitzel

local_grocery_store Ingredients

• 4 Pork cutlets, thinly sliced
• 1/2 cup All-purpose flour, for dredging
• 2 Eggs, beaten
• 1 cup Breadcrumbs, seasoned
• 1/4 cup Vegetable oil, for frying
• 2 tablespoons Butter, divided
• 1 Onion, finely chopped
• 8 ounces Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Chicken or vegetable broth, low sodium
• 1/2 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped, for garnish
• to taste Salt
• to taste Black pepper

restaurant_menu Method

1. 1.Season the pork cutlets with salt and pepper on both sides.
2. 2.Dredge the cutlets in flour, shaking off any excess.
3. 3.Dip the cutlets in beaten eggs, allowing any excess to drip off.
4. 4.Coat the cutlets in seasoned breadcrumbs, pressing gently to adhere.
5. 5.Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat.
6. 6.Fry the cutlets in batches until golden brown and cooked through, about 3-4 minutes per side.
7. 7.Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
8. 8.In the same skillet, melt the remaining tablespoon of butter.
9. 9.Add the chopped onion and sauté until softened and translucent, about 3 minutes.
10. 10.Stir in the sliced mushrooms and minced garlic, and cook until the mushrooms are tender and lightly browned, about 5 minutes.
11. 11.Pour in the chicken or vegetable broth and bring to a simmer.
12. 12.Let the mixture simmer for 5 minutes to allow the flavors to meld together.
13. 13.Stir in the heavy cream and season with salt and pepper to taste.
14. 14.Return the cooked pork cutlets to the skillet and simmer for another 5 minutes to heat through.
15. 15.Garnish with fresh parsley and serve the Jaegerschnitzel hot.
16. 16.Pair it with some mashed potatoes or buttered noodles for a complete meal!

lightbulb_outline Tips

• chevron_rightFor extra crispy cutlets, you can double coat them by dipping them in egg and breadcrumbs a second time.
• chevron_rightIf you're short on time, you can use store-bought breaded pork cutlets and skip the breading step.
• chevron_rightFeel free to customize the mushroom gravy by adding herbs like thyme or rosemary for extra flavor.
• chevron_rightServe the Jaegerschnitzel with a side of sauerkraut or pickles for a tangy contrast.