German · Main · Medium
Jagerschnitzel
Crisp schnitzel under a creamy hunter's mushroom gravy. The comfort food upgrade.
The whole recipe in 60 seconds
Jagerschnitzel, in 5 ideas
- Make the gravy while the schnitzel rests.
- Brown the mushrooms hard for real flavor.
- A splash of brandy in the gravy is the traditional touch.
- Keep the schnitzel crisp by saucing at the table, not in the pan.
- Spätzle or mashed potatoes catch every drop.
What you need
Ingredients
- 4 pork cutlets
- 100g flour, 2 eggs, 150g breadcrumbs (for breading)
- 300g mushrooms, sliced
- 1 onion, diced
- 250ml beef stock
- 150ml cream
- 1 tbsp tomato paste
- Butter and oil, for frying
- Parsley
How to make it
Directions
- Bread and fry the schnitzel as usual and keep warm.
- In the same pan, brown the mushrooms and onion hard.
- Stir in the tomato paste, then the stock, and simmer 5 minutes.
- Add the cream and simmer into a rich gravy. Season well.
- Plate the schnitzel, spoon over the mushroom gravy and scatter parsley.
Money saver. Buy mushrooms loose and slightly imperfect, they are cheaper and taste the same in gravy.