Jäger schnitzel
Experience the taste of Germany with Jäger schnitzel, a dish celebrating hearty flavors and indulgent mushroom sauce.
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Equipment
- 3 mixing bowls
Ingredients
Pork Ingredients
- 4 Boneless pork chops
- 1/2 cup Flour
- 2 Eggs
- 1 cup Bread crumbs
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- Avocado Oil (for frying)
Mushroom Gravy
- 4 tbsp Butter
- 2 pounds White button mushrooms, sliced
- 1/2 cup Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tbsp Flour
- 1/2 cup Pinot Grigio
- 2 tbsp Tomato Paste
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 cups Beef broth
Instructions
Mushroom Gravy Instructions
- Begins by melting the butter in a large cast iron skillet over medium heat.
- Sauté the mushrooms, onions, and garlic until soft and all the liquid is absorbed.
- Add the flour and continue to cook for 3 minutes.
- Deglaze the pan with pinot grigio, scraping the bottom to remove any brown bits.
- Add the tomato paste, salt, pepper, and beef broth.
- Simmer for 20 minutes or until the gravy has thickened.
Pork Instructions
- Heat 1/4 cup of avocado oil in a large cast iron skillet over medium heat.
- Pound the pork chops with a meat mallet to 1/2 inch thick.
- Set up 3 bowls for dipping. Bowl #1 Flour, Bowl #2 Beaten eggs, Bowl #3 Breadcrumbs, salt, and pepper.
- Dip the flattened pork chop into the flour, then egg, then coat the outside with breadcrumbs.
- Fry in the avocado oil for 4-5 minutes per side or until the internal temperature of the pork chop is at least 145℉ and the breading is golden and crispy.
- Drain the excess grease on a paper towel lined plate.
- Serve immediately with the pork smothered in mushroom gravy and a side of spaetzel.
Nutrition
Serving: 1servingCalories: 500kcal
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