Schnitzel à la Jäger: Pork or Veal Cutlets Smothered in Rich Mushroom Gravy
Experience the heart of German cuisine with our Schnitzel à la Jäger, a delightful dish featuring tender pork or veal cutlets coated in a crisp breadcrumb crust and topped with a luscious mushroom gravy. This comforting recipe is inspired by traditional eating customs from Germany, where hearty flavors combine to create a satisfying meal. Perfect for gatherings or cozy family dinners, each bite of this dish delivers a fantastic blend of savory bacon, aromatic onions, and earthy mushrooms, elevated by the rich sour cream sauce. Don't be intimidated by the length of the ingredient list; you’ll find that putting together this comforting classic is straightforward and rewarding.
6
Servings
500
Calories
17
Ingredients
Ingredients
Cutlets
1 lb (boneless pork or veal)
Eggs
2 (beaten)
Breadcrumbs
1/2 cup (plain)
Flour
1/4 cup (for dredging)
Oil
3 tablespoons (for frying)
Bacon
4 slices (diced)
Onion
2/3 cup (chopped)
Mushrooms
1/2 lb (sliced)
Tomato Paste
1 tablespoon (for flavor)
Water
1/2 cup (for gravy)
Dry Wine
1/2 cup (preferably white)
Thyme
1 dash (for seasoning)
Paprika
1/2 teaspoon (for flavor)
Salt
1 teaspoon (to taste)
Pepper
1/2 teaspoon (to taste)
Parsley
1 tablespoon (chopped, for garnish)
Sour Cream
2 tablespoons (for richness)
Instructions
1
In a large skillet, heat oil over medium-high heat.
2
Using a meat tenderizer, pound the cutlets to flatten them evenly. Season both sides with salt and pepper.
3
Prepare a dredging station by placing beaten eggs in one shallow dish and mixing breadcrumbs with flour in another.
4
Dip each cutlet into the beaten eggs, allowing the excess to drip off, then coat each cutlet evenly in the breadcrumb and flour mixture.
5
Carefully place the breaded cutlets into the hot skillet and fry for 1-2 minutes on each side, or until golden brown. Flip only once to maintain a crisp coating.
6
Once cooked, remove the cutlets from the skillet and drain them on paper towels. Keep warm in a preheated oven while preparing the gravy.
7
In the same skillet, add the diced bacon and chopped onions. Sauté over medium heat until the onions are golden and the bacon is crispy.
8
Add the sliced mushrooms to the skillet and cook over low heat until mushrooms are softened.
9
Stir in the tomato paste, followed by the water, wine, thyme, paprika, salt, and pepper. Allow the mixture to simmer for about 5 minutes to meld the flavors.
10
Remove from heat and stir in the sour cream until well combined and creamy.
11
To serve, place the schnitzel on plates and generously drizzle the mushroom gravy over the top. Garnish with chopped parsley.
Nutrition Information
30g
Fat
33g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Schnitzel à la Jäger?
Schnitzel à la Jäger is a traditional German dish featuring tender pork or veal cutlets coated in a crisp breadcrumb crust and topped with a luscious mushroom gravy.
Which meats can be used for this recipe?
You can use 1 lb of boneless pork or veal cutlets for this recipe.
How many people does this recipe serve?
This recipe is designed to yield 6 servings.
What are the nutritional values per serving?
Each serving contains approximately 500 calories, 30g of fat, 33g of carbohydrates, and 25g of protein.
How should the meat be prepared before cooking?
Use a meat tenderizer to pound the cutlets until flattened evenly, then season both sides with salt and pepper.
What is the dredging process for the schnitzel?
Dip each cutlet into beaten eggs, then coat them evenly in a mixture of 1/2 cup breadcrumbs and 1/4 cup flour.
How long should the schnitzel be fried?
Fry the cutlets in hot oil for 1-2 minutes on each side until they reach a golden brown color.
How do you keep the fried cutlets warm while making the gravy?
After draining on paper towels, keep the cutlets warm in a preheated oven while you prepare the mushroom sauce.
What ingredients start the mushroom gravy base?
The gravy begins by sautéing 4 slices of diced bacon and 2/3 cup of chopped onions until the onions are golden and the bacon is crispy.
When should the mushrooms be added to the skillet?
Add 1/2 lb of sliced mushrooms to the skillet once the bacon and onions are ready, and cook over low heat until softened.
What liquids are used for the sauce base?
The sauce base uses 1/2 cup of water and 1/2 cup of dry wine, preferably a white wine.
How do you achieve a creamy texture in the Jäger sauce?
Remove the skillet from the heat and stir in 2 tablespoons of sour cream until the mixture is well combined and creamy.
What seasonings are added to the mushroom gravy?
The gravy is seasoned with a dash of thyme, 1/2 teaspoon of paprika, salt, pepper, and a tablespoon of tomato paste.
How long does the gravy need to simmer?
The mixture should simmer for about 5 minutes to allow the flavors to meld before you remove it from the heat.
What is the recommended garnish for this dish?
The finished dish is garnished with 1 tablespoon of fresh chopped parsley.
Is it necessary to flip the schnitzel multiple times?
No, it is recommended to flip the cutlets only once to maintain a crisp breading.
How much oil is needed for frying the meat?
The recipe calls for 3 tablespoons of oil for frying the cutlets.
What kind of wine is best for the mushroom gravy?
A dry wine, preferably white, is used to flavor the gravy.
What is the purpose of the tomato paste in the recipe?
One tablespoon of tomato paste is added to the gravy to enhance both the flavor and the color.
Can I use plain breadcrumbs for the coating?
Yes, the recipe specifically uses 1/2 cup of plain breadcrumbs mixed with flour for the dredging station.
How much onion is required for the sauce?
The recipe requires 2/3 cup of chopped onion.
Is this Schnitzel à la Jäger recipe inspired by a specific cuisine?
Yes, it is inspired by traditional eating customs and hearty flavors from German cuisine.
How much paprika is used in the seasoning?
The recipe uses 1/2 teaspoon of paprika for flavor.
How many total ingredients are needed for this recipe?
There are 17 ingredients listed for this Schnitzel à la Jäger dish.
What is the preparation for the mushrooms?
The 1/2 lb of mushrooms should be sliced before being added to the skillet.
How much thyme is included in the gravy?
The recipe calls for a dash of thyme for seasoning the sauce.
What is the serving size for this dish?
While the recipe serves 6, the specific serving size in weight or volume is not specified.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1/2 teaspoon of pepper, in addition to seasoning the meat directly.
What is the texture of the final sauce?
The sauce is a luscious, rich, and earthy mushroom gravy with a creamy consistency from sour cream.
Are the cutlets used in this recipe boneless?
Yes, the recipe specifies using 1 lb of boneless pork or veal cutlets.