The BEST Schnitzel with Mushroom Sauce (Jägerschnitzel)
I am kind of a Schnitzel snob, having grown up in Germany and having tasted my way through a ton of 'German restaurants' in the USA. This one is really THE BEST and that Jägersoße SO GOOD!
Servings: 2 people
Large Frying Pan
- 2 boneless pork chops
- 60 grams flour
- 2 eggs whisked and seasoned with salt and pepper
- 60 grams breadcrumbs
- frying oil I use avocado or canola oil
- salt and pepper
- lemon for garnish
- parsley for garnish
Jägersoße (Creamy Mushroom Sauce)
- ½ Tablespoon frying oil
- ½ Tablespoon butter to get that butter flavor without burning the Schnitzel
- 100 grams mushrooms I like a nice assortment, use whichever you like
- 40 milliliters brandy
- 200 milliliters heavy cream
- 2 cloves garlic or 1 shallot
- salt and pepper
Cut up mushrooms into thin slices.
100 grams mushrooms
In a large frying pan, heat ½ tablespoon of butter and ½ tablespoon of vegetable oil over medium-high heat until butter is melted. This increases the smoke point of the butter, while still retaining butter flavor.
½ Tablespoon butter, ½ Tablespoon frying oil
Add mushrooms, season with salt and pepper, and sauté until crisped, about 10 minutes. Stir occasonally, but not too much.
Add garlic and sauté for another minute. Add brandy and let cook for another minute.
40 milliliters brandy, 2 cloves garlic
Add heavy whipping cream and let boil until thickened to sauce consistency. Season to taste with salt and pepper, then keep warm until ready to serve.
200 milliliters heavy cream, salt and pepper
Depending on thickness of your pork chop, you may butterfly or cut in half lengthwise to start with.
2 boneless pork chops
I like to add my pork to a gallon size freezer bag, then pound it with the flat side of a meat hammer. If you don't have a plastic bag, you can use a bottom and top piece of parchment paper or plastic wrap. Now flatten out the piece of meat until it reaches about quarter inch thickness (I like mine ultra thin). Season meat on both sides with salt and pepper.
salt and pepper
Cover a large frying pan in a ½ inch layer of frying oil and heat to medium high heat. If using a thermometer, you want your temperature to reach 330 degrees Fahrenheit or 165 degrees Celsius).
In the meantime, cover your thinned out meat in flour and shake off any excess flour. I like using a pair of kitchen tongs for this process, making it a lot less messy.
60 grams flour
Then cover in egg and let drip off any excess egg.
Lastly, cover in bread crumbs. You can prep the meat by breading it ahead of time and then refrigerating it until ready to fry.
60 grams breadcrumbs
Add meat to your frying pan and cook on both sides until golden crisp. The internal temperature should read at least 145 degrees Fahrenheit or 63 degrees Celsius) Dry off on paper towels and immediately serve garnished with fresh lemon slices (optional if serving with sauce) and fresh parsley. You can also keep your Schnitzel warm in the oven at 150 degrees Fahrenheit (65 degrees Celsius) until ready to serve.
Pour mushroom sauce over the Schnitzel and serve with fries or spätzle and a green salad or a cucumber salad.
- Always use the flat side of your meat hammer/tenderizer when making Schnitzel! That side is to thin out meats, the other is to tenderize.
- Breading is totally optional if serving your Schnitzel with sauce, but I LOVE IT and 200% recommend it, especially for Jägersoße, the creamy mushroom sauce.
- You could use veal for a traditional Wiener schnitzel, but I prefer making mine with pork (making this a Schnitzel Wiener Art). Especially after getting a crooked look from a Whole Food employee the last time I requested veal meat and they told me they don't sell it because it's baby cow. Way to make me feel yucky about it.
Calories: 903kcal | Carbohydrates: 50g | Protein: 46g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 367mg | Sodium: 377mg | Potassium: 918mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1722IU | Vitamin C: 3mg | Calcium: 167mg | Iron: 5mg