How To Make Jagerschnitzel
No one does a more belly-filling meal like the Germans! While you may think it’s all just meat, sausages, and then more meat – we also have some German desserts and salads to provide. These German recipes are incredibly packed with strong but hearty flavors. It’s a cuisine worth serving to big crowds, so give them a go at your next party.
Serves:
Ingredients
- 4 pork cutlets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley (optional)
Instructions
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Pound the pork cutlets to about 1/4 inch thickness.
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In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt and pepper.
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Dredge each pork cutlet in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
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Heat vegetable oil in a large skillet over medium-high heat. Cook the breaded pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
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In the same skillet, add chopped onion and sliced mushrooms. Cook until mushrooms are tender and onions are translucent, about 5 minutes.
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Pour in beef broth and bring to a simmer. Cook for 5 minutes to reduce and thicken the sauce slightly.
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Stir in heavy cream and simmer for an additional 2 minutes.
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Return the cooked pork cutlets to the skillet and simmer in the mushroom gravy for 2-3 minutes, until heated through.
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Serve the Jagerschnitzel hot, garnished with chopped fresh parsley if desired.
Nutrition
- Calories : 527kcal
- Total Fat : 27g
- Saturated Fat : 9g
- Cholesterol : 240mg
- Sodium : 1105mg
- Total Carbohydrates : 32g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 38g
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