Jagerschnitzel or Pork Cutlets
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5 from 1 vote

Jägerschnitzel (Pork Cutlets with Mushroom Brown Gravy)

Jägerschnitzel is a German or Austrian dish made of pork or veal cutlets; then topped with a mushroom, brown gravy sauce.
Course Main Entree
Cuisine German
Keyword pork
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Carrie's Experimental Kitchen

Ingredients

For the Mushroom Brown Gravy

  • 5 oz . Sliced Mushrooms
  • 2 tbsp . Butter
  • 2 tbsp . All Purpose Flour
  • 1 tbsp . White Wine
  • 1 1/2 c . Beef Stock
  • 1 tbsp . WorcestershireSauce
  • 1 tbsp . Heavy Cream
  • 1 tsp . Kitchen Bouquet

For the Pork Cutlets

Instructions

For the Mushroom Brown Gravy

  • Heat butter in a small saucepan over medium heat and add sliced mushrooms. Allow the mushrooms to soften for about 2-3 minutes; then add some flour to help thicken the sauce.
  • Next, add white wine, beef stock, Worcestershire sauce, heavy cream and Kitchen Bouquet. Allow to simmer on low heat until your pork cutlets are ready.

For the Pork Cutlets

  • Pound out the pork cutlets with a meat mallet until they are about 1/2" thin.
  • Next, dip the pork first into the flour, then egg wash, then Panko breadcrumbs.
  • Heat oil in a large sauté pan and fry the cutlets 3-5 minutes per side depending on their thickness. You may have to do this in two batches. Remove the pork from the oil and drain on paper towels; then plate and top with mushroom brown gravy