Recipe Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

mjd

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I rarely eat pork but, when I do, it's this recipe.

Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

Prep Time: 20 mins
Cook Time: 25 mins
Servings: 4 servings
Source: Authentic German Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy)

INGREDIENTS

Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)

4 boneless pork steaks or chops

salt and freshly ground black pepper

1/2 cup all-purpose flour combined with 1 teaspoon salt

2 large eggs, lightly beaten

3/4 cup plain breadcrumbs

Brown Mushroom Gravy (see below for recipe)

Chopped fresh parsley, garnish

DIRECTIONS

Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.

Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)

Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.

Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Serve immediately topped with Homemade Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.

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Brown Mushroom Gravy (From Scratch)

Prep Time: 10 mins
Cook Time: 20 mins
Servings: 6 servings
Source: BEST Brown Mushroom Gravy (from scratch)


Ingredients

2 tablespoons butter, bacon grease, lard or beef drippings
1 yellow onion ,finely chopped
1 clove garlic ,minced
16 ounces fresh mushrooms of choice
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups strong beef broth
1-2 teaspoons balsamic vinegar (according to taste)
1/2 teaspoon sea salt plus more to taste
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper

Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end

Directions

Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.

Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.

Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually.

Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using)


Notes

**If using this gravy for German Jägerschnitzel and you prefer a more basic, traditional gravy, omit the balsamic vinegar and thyme.
 
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