Jägerschnitzel Recipe (With Hunter's Mushroom Gravy)

🧂 Ingredients

• 3 slices bacon

  (thick-cut - chopped into small pieces)
• 2 tablespoon butter
• ½ cup onion

  (diced, or use 1 tablespoon dried minced onion)
• 1 lbs mushrooms

  (cleaned, sliced - chanterelle, button mushrooms, or portabella)
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce

  (1-2 teaspoons, to taste)
• 1 tablespoon paprika
• ½ teaspoon each, salt & pepper

  (to taste)
• 2 cups beef broth
• oil for frying

  (enough so that the bottom half of your pork is covered)
• 4 pork steaks

  (or 2 thick cut pork chops cut into half-thickness, butterflied fully)
• ½ cup all-purpose flour
• ½ teaspoon each, salt & pepper
• 2 large eggs

  (beaten)
• ¾ cup plain breadcrumbs
• parsley

  (fresh, chopped - optional garnish)

Instructions

• 1 Fry the chopped bacon over medium-high heat until browning and the fat has been
  rendered.
• 2 Add 2 tablespoons of butter and melt with the bacon.
• 3 Add the diced onion and sliced mushrooms, saute for about 5 minutes or until the
  mushrooms are tender and the onion is translucent.
• 4 Add the tomato paste, seasoning (salt, pepper, paprika), Worcestershire sauce,
  and beef broth.
• 5 Whisk to combine and bring to a low boil. Reduce heat and simmer for 5-10
  minutes.
• 6 The gravy should thicken while simmering. If it does not combine 1 tablespoon
  cornstarch with 1 tablespoon cold water to make a slurry. Whisk the cornstarch
  slurry into the gravy to thicken if needed. If your gravy is too thick, add 1
  tablespoon of water at a time until your desired consistency is reached.
• 7 Using three shallow dishes, make a dredging station. Combine all-purpose flour
  with salt and pepper in the first, beat the large eggs in the second, and place
  plain breadcrumbs in the third.
• 8 Move each piece of pork individually through the dredging station steps. Start
  with coating the pork in flour, shaking off excess flour before moving to the
  next step.
• 9 Coat the flour-coated pork thoroughly with the beaten egg. Allow excess egg to
  drain off pork before moving to the next step.
• 10 Bread the egg-coated pork with the plain breadcrumbs. Press the breadcrumb into
  the pork gently, patting it onto the sides and all surfaces as needed.
• 11 Pan-fry the breaded pork in a deep skillet or frying pan over medium-high heat.
  Use enough oil so that the heated oil comes up a bit over halfway on the sides
  of the pork cuts. Cook for approximately 3 minutes per side.
• 12 Transfer the fried schnitzels to a paper towel-lined plate when done and repeat
  for each pork chop or pork steak. Schnitzels can be kept in a warmed oven while
  the remaining pork is fried.
• 13 Heat the gravy if needed before serving, then serve each schnitzel with a
  generous amount of gravy for a wonderful jagerschnitzel dinner.

Nutrition Info