Jägerschnitzel literally translates to “hunter’s cutlets,” and each bite carries the same rustic, hearty flavor that the name invokes. The pork cutlets are fried to a golden brown, enveloping the juiciness and savoriness in a crunchy breadcrumb coating. Draped over top is a creamy gravy, overflowing with meaty flavor thanks to the mushrooms, beef broth, and fatty, crispy bacon. Ready in just 30 minutes, Jägerschnitzel will have you ready to jump into the hunt!
Ingredients
For the schnitzel:
- 3/4 cup all-purpose flour
- 1 teaspoon salt, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper, divided
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- 1-1 1/2 pounds pork loin chops, boneless and pounded to 1/4-inch thickness
- 1/2 cup vegetable oil, for frying
For the mushroom gravy:
- 6 slices of bacon, chopped
- 1 medium onion, chopped
- 16 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups beef broth
- 1/4 cup heavy cream, half-and-half, or sour cream
- fresh parsley, chopped, for garnish
Directions
Step 1 –Preheat the oven to 200 degrees F.
Step 2 –Place a wire rack over a sheet pan.
Step 3 –Combine 3/4 cup of flour, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, smoked paprika, and 1/4 teaspoon of black pepper in a shallow dish.
Step 4 –Beat the eggs in a separate shallow dish.
Step 5 –Combine the breadcrumbs, remaining salt, remaining garlic powder, and remaining pepper in a third shallow dish.
Step 6 –Trim the fat off the pork chops so they do not curl while cooking.
Step 7 –Between two pieces of plastic wrap using the smooth side of a meat mallet or the bottom of a heavy pan, pound the pork to 1/4-inch thickness.
Step 8 –Lightly dredge the pork in the flour mixture, shaking off any excess.
Step 9 –Dip the floured pork in the egg wash and then in the breadcrumbs.
Step 10 –Transfer the coated pork chops to a baking sheet.
Step 11 –Heat the vegetable oil in a large pan on the stove-top over medium-high heat until very hot, about 350 degrees F.
Step 12 –Cook each schnitzel one at a time, lightly shaking the pan periodically to prevent the coating from sticking to the bottom, until golden brown and cooked through at 145 degrees F internally, about 2-3 minutes per side.
Step 13 –Transfer the cooked schnitzel to the prepared wire rack and keep warm in the oven until ready to serve.
Step 14 –In a large pan over medium heat, cook the bacon, occasionally stirring, until crispy, about 5 minutes.
Step 15 –Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.
Step 16 –Reserve 2 tablespoons of the bacon grease in the pan.
Step 17 –Add the onions to the bacon grease and sauté until soft, about 3 minutes.
Step 18 –Add the mushrooms and cook until tender, about 5-7 minutes.
Step 19 –Sprinkle the remaining flour over the mushrooms and cook while stirring until the flour has absorbed the liquid in the pan and the mushrooms and onions are evenly coated, for about 1 minute.
Step 20 –Gradually add the beef broth while stirring.
Step 21 –Reduce the heat to medium-low and allow to simmer until thickened, about 5 minutes.
Step 22 –Stir in the cream and the bacon pieces.
Step 23 –Transfer the gravy from the heat.
Step 24 –Plate the schnitzel with the mushroom gravy and sprinkle with parsley. Serve.
