German Jagerschnitzel with Creamy Mushroom Sauce
Unlike most fried meats, this German Jagerschnitzel with Creamy Mushroom Sauce is super juicy, tender pork cutlets that have an incredibly flavorful outside crunch and is very easy to make for a high protein winter dinner!
Ingredients you’ll need:
- pork cutlets
- fine breadcrumbs (…NOT Japanese panko)
- sesame seeds
- ground cumin
- salt
- paprika
- flour
- eggs
- dijon
- mayo
- mushrooms
- onion
- garlic
- butter
- white wine
- broth
- parsley
- lemon wedges
What to Serve with German Schnitzel?
Common side dishes for German schnitzel include the following:
- French fries (extra crispy!)
- cucumber salad
- leafy green salad
- potato salad
- spatzle – small, soft egg noodles
- green vegetables like broccoli, green beans, or asparagus
Cook with me!
German Jagerschnitzel with Creamy Mushroom Sauce
Ingredients
For the German Jagerschnitzel:
- 2-4 Pork Cutlets sliced in half lengthwise
- 3 large Eggs
- 1 tbsp. Dijon Mustard
- 1 tbsp. Mayo or yogurt
- 2 cups Fine Breadcrumbs
- 1/4 cup Sesame Seeds
- 1 tbsp. Ground Cumin
- 1 tsp. Salt
- 1 tsp. Paprika
- 1/3 cup Flour
- Clarified Butter or Beef Tallow for frying
For the Mushroom Sauce:
- 2 tbsp. Salted Butter
- 1/2 Yellow Onion finely chopped or thinly sliced
- 3 Garlic Cloves minced
- 1 lb. Mushrooms washed and sliced
- 1/4 cup Dry White Wine
- 1 1/2 cups Beef Broth or broth of choice
- 1 tbsp. Flour
- 1 tbsp. Water
- Fresh Parsley for garnishing
- Lemon Wedges for serving
Instructions
For the German Jagerschnitzel:
- If needed, slice the pork cutlets in half lengthwise, then pound with a meat mallet until 1/4″ thick.
- Set up the battering station with three bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs, dijon, and mayo until smooth. In the third bowl, mix the breadcrumbs, sesame seeds, cumin, salt, and paprika.
- Dredge each pork cutlet through the flour, then fully coat in the egg mixture, then the breadcrumbs mixture. Pat the breadcrumbs into the pork cutlet. Place on a plate.
- Heat up 1-2″ of clarified butter or beef tallow in a frying pan over medium heat. Once the butter is glistening, add two pork cutlets. Cook for 3-5 minutes on each side, until deeply golden. Remove with a fork to a wire rack or paper towel line plate. Repeat with remaining pork cutlets.
For the Mushroom Sauce:
- In a large sautéing pan, add the butter. Once melted, add the onions and mushrooms to saute 5-6 minutes, until tender and most liquid is gone.
- Add the garlic to saute 1 minute.
- Deglaze the pan with the white wine, cook until almost evaporated.
- In a small bowl, whisk the flour and water together to make a slurry. Stir into the pan.
- Gradually pour in the broth, stirring as you go, then bring to a boil. Let simmer until thickened.
- Enjoy the warm pork cutlets with the mushroom sauce. Garnish with fresh parsley and lemon wedges to serve!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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