Pork Schnitzel with Mushroom Gravy (Jägerschnitzel)
Servings: 5
Ingredients
Schnitzel
- 680 gr boneless pork loin chops (1 to 1-½ pounds) pounded 3 mm thin
- 35-40 gr spelt flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 2 eggs beaten
- 100 grams sourdough breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 80 ml vegetable oil for frying (half and half mix of oil and beef tallow) (80 grams)
Mushroom Gravy
- 6 slices bacon chopped optional
- 3 bulbs fresh onion (only white part)
- 1 medium onion chopped
- 450 gr sliced mushrooms (16 ounces)
- 2.5 Tbsp all-purpose flour
- 600 ml beef broth (2 ½ cups)
- 1-2 tsp balsamic vinegar
- ¼ tsp black pepper
- 80 gr heavy cream half-and-half or sour cream
- 1 tsp Worcestershire sauce
- Chopped fresh parsley for garnish
Instructions
- Make the SchnitzelPrepare breading stations combining flour, salt, garlic powder, smoked paprika, and black pepper in a shallow dish. Beating the eggs in another shallow dish. Combine breadcrumbs, garlic powder, salt, and pepper in a third shallow dish.Trim fat from pork chops so they don't curl while cooking. Pound until ¼-inch thick between two pieces of plastic wrap using the smooth side of a meat mallet.Lightly dredge each pork cutlet in the flour, shaking off any excess, then dip in the egg wash, then the breadcrumbs. Transfer to a baking sheet, then repeat with the remaining pork cutlets.Heat oil in a large pan until very hot, about 350°F. Cook one schnitzel at a time, shaking the pan periodically so it doesn't stick to the bottom of the pan. Cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked schnitzel to a wire rack set over a sheet pan and keep warm in a 200°F oven while frying remaining schnitzel.Make the Mushroom GravyCook the bacon in a large pan over medium heat (if using) until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain and set aside. Reserve 2 tablespoons of the bacon grease in the pan. If not using bacon, heat a little oil.Saute the onions for 3 minutes until soft, adding a few splashes or water until transluscent. Add the mushrooms and continue to cook another 5-7 minutes until tender. Sprinkle the flour over the mushrooms and cook for 1 minute, stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated. Boil 600ml water in a kettle for the broth.Gradually add the beef broth while stirring. Reduce heat to medium-low and simmer, stirring frequently until thickened, about 5 minutes.Stir in the cream and reserved bacon, then remove from the heat.Plate the schnitzel and top with the mushroom gravy. Sprinkle with chopped parsley and serve with späetzle, mashed potatoes, or egg noodles.I served with steamed green beans topped with the fried breadcrumbs from the schnitzel pan.
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