Imagine a crispy, golden-brown pork cutlet that's so perfectly breaded it crackles with each bite, topped with a rich, savory mushroom sauce that'll make your taste buds dance! Jaeger Schnitzel isn't just a meal - it's a culinary journey through traditional German cuisine that promises to elevate your home cooking from ordinary to extraordinary. Whether you're a food enthusiast or simply craving a hearty dinner that impresses, this recipe is about to become your new favorite go-to dish that combines crispy textures with soul-warming flavors.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 pork loin chops
- 1 cup all-purpose flour
- 2 eggs
- 2 cups breadcrumbs
- 2 cups mushrooms, sliced
- 1 cup beef broth
- 1 onion, chopped
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Gather 4 pork loin chops, 1 cup of all-purpose flour, 2 eggs, 2 cups of breadcrumbs, 2 cups of sliced mushrooms, 1 cup of beef broth, 1 chopped onion, and salt and pepper to taste. Make sure to have oil ready for frying.
- Take the pork loin chops and gently pound them to an even thickness, about 1/2 inch thick. This will help them cook evenly and become tender.
- Season the flour with salt and pepper in a shallow dish. In another bowl, beat the 2 eggs. In a third shallow dish, place the breadcrumbs.
- Coat each pork chop first in the seasoned flour, shaking off any excess. Then dip the chops into the beaten eggs, ensuring they are fully coated. Finally, press the chops into the breadcrumbs, covering them completely. Set aside on a plate.
- In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot (you can test it by dropping a small piece of bread into the oil; it should sizzle), carefully add the breaded pork chops to the skillet. Do not overcrowd the pan; you may need to cook them in batches.
- Fry the pork chops for about 4-5 minutes on each side, or until they are golden brown and cooked through. Once done, transfer the chops to a paper towel-lined plate to drain excess oil. Keep warm while you prepare the mushroom sauce.
- In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the chopped onion and sauté for about 2-3 minutes until they are translucent.
- Add the sliced mushrooms to the skillet and continue to sauté for another 5-7 minutes, until the mushrooms are browned and tender.
- Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer for about 5 minutes, letting it reduce slightly. Season with salt and pepper to taste.
- Once the sauce has thickened slightly, remove it from the heat. Serve the Jaeger Schnitzel hot, topped with the mushroom sauce. Pair with your favorite side dish, such as potato salad or spaetzle, for a complete meal.
Tips
- Temperature is Key: Ensure your oil is at the right heat (around 350°F) for perfect golden-brown schnitzel. Use a thermometer if possible.
- Meat Preparation: Pound your pork chops evenly to ensure consistent cooking and maximum tenderness.
- Breading Technique: Create a "dry-wet-dry" coating system (flour, egg, breadcrumbs) for the crispiest exterior.
- Don't Overcrowd: Fry in batches to maintain oil temperature and ensure even browning.
- Mushroom Magic: Use a mix of mushroom varieties like cremini and shiitake for deeper flavor in your sauce.
- Rest Your Meat: Let the schnitzel rest for a few minutes after frying to retain its juiciness.
- Sauce Consistency: If your mushroom sauce is too thin, a small amount of cornstarch can help thicken it perfectly.
Nutrition Facts
Calories: 446kcal
Carbohydrates: 48g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
