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  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Start by pounding the pork cutlets to an even thickness, about 1/4 inch.
  2. 2.Set up a breading station with three shallow bowls. Place flour in one bowl, beaten eggs in another, and breadcrumbs in the third.
  3. 3.Dredge each pork cutlet in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in breadcrumbs, pressing lightly to adhere.
  4. 4.Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
  5. 5.In the same skillet, melt butter over medium heat. Add the chopped onion and sliced mushrooms, and sauté until the mushrooms are tender and golden brown.
  6. 6.Sprinkle the flour over the mushrooms and onions, and stir to coat. Cook for a minute or two to cook off the raw flour taste.
  7. 7.Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the gravy to a simmer and cook until thickened.
  8. 8.Stir in the sour cream and season with salt and pepper to taste. Return the pork cutlets to the skillet, spooning the mushroom gravy over them.
  9. 9.Simmer for a few more minutes to heat everything through. Serve the Jaegerschnitzel hot, garnished with fresh parsley.
  10. 10.Enjoy your homemade Jaegerschnitzel with a side of mashed potatoes or spaetzle for a truly authentic German meal!

lightbulb_outline Tips

  • chevron_rightIf you can't find pork cutlets, you can use boneless pork chops and pound them thin.
  • chevron_rightFor a vegetarian version, you can substitute the pork cutlets with seitan or tofu.
  • chevron_rightMake sure the oil is hot enough before frying the cutlets to ensure a crispy coating.
  • chevron_rightFeel free to customize the mushroom gravy by adding herbs like thyme or rosemary.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.