Jagerschnitzel is one of those dishes that everyone enjoys and that is simple to make at home.
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr10 minutesmins
Course Entrees, Gravies &, Sauces
Ingredients for Breaded German Schnitzel
6boneless pork cutlets
2tsp.coarse Kosher salt
1tsp.coarse black pepper
1 ½cupsplain bread crumbs
4tbsp.lardor neutral vegetable oil
Ingredients for Brown Jager Sauce
1mediumwhite or yellow onion
1 ½tsp.tomato paste
⅔cupred wine or 4-6 cubes dark sauce base
1 ⅓cupsbeef stock
1tsp.coarse Kosher saltor to taste
½tsp.pepperor to taste
Instructions German Breaded Schnitzel
Rinse and pat dry the pork cutlets with a paper towel.
Pound the meat to a ¼-inch thickness between two layers of plastic wrap.
In a small mixing bowl, combine mustard, salt, pepper, and paprika powder. Brush both sides of the schnitzels with the marinade.
Add flour to a deep plate and bread crumbs to a second plate.In a third deep plate, whisk together the milk and the egg.
Lightly coat the schnitzels with flour and shake off the excess. Then dip into the egg mixture. Lastly, coat the schnitzel in bread crumbs. Pat the bread crumbs lightly into the schnitzels, but do not press them in.
Melt lard and butter in a large skillet over medium-high heat. Fry the schnitzels until golden brown on both sides.
Transfer to a plate lined with paper towels to soak up excess fat.
Place on a plate lined with paper towels to absorb excess fat. Serve immediately or keep warm until ready to serve.
Instructions Jager Sauce
Clean the mushrooms and slice them into ¼-inch thick slices.
Heat the vegetable oil in a non-stick frying skillet and fry the mushrooms in batches until golden brown but still firm.
Melt the butter in the same skillet. In the meantime, cube the onion finely and fry on medium-low heat in the butter until translucent.
Add tomato paste and fry for a couple of minutes with the onions.
Stir in flour and deglaze with red wine (and/or dark gravy cubes) and beef stock.
Season with salt, pepper, sugar, paprika powder, thyme and Worcestershire sauce and allow to simmer on medium heat for about 5 – 10 min. .
Add the mushrooms and allow to lightly simmer for about 5 minutes or until the mushrooms are soft.
I use 4 cubes of dark sauce base plus ¼ cup red wine and ⅛ cup port wine to make an even richer and more indulgent version of this brown jager gravy.