Jägerschnitzel

Pork schnitzel served with a rich hunter's mushroom and onion gravy.

TIME BREAKDOWN
Prep: 25 min
Cook: 35 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 pork loin steaks (about 150g each), beaten thin
  • 60g plain flour, seasoned
  • 2 eggs, beaten
  • 120g fine dried breadcrumbs
  • Sunflower oil, for shallow frying
  • For the sauce: 25g butter
  • For the sauce: 1 onion, finely chopped
  • For the sauce: 300g chestnut mushrooms, sliced
  • For the sauce: 1 tbsp tomato purée
  • For the sauce: 1 tbsp plain flour
  • For the sauce: 100ml white wine
  • For the sauce: 250ml beef stock
  • For the sauce: 3 tbsp double cream
  • For the sauce: chopped fresh parsley

Method

  1. Make the sauce. Melt the butter in a pan and cook the onion for 5 minutes. Add the mushrooms and cook for 8 minutes until golden. Stir in the tomato purée and flour for 1 minute.

  2. Pour in the wine and boil for 2 minutes, then add the stock and simmer for 10 minutes. Stir in the cream and parsley and season. Keep warm.

  3. Dip the pork in flour, egg, then breadcrumbs.

  4. Heat 1cm of oil in a large frying pan over a medium-high heat and fry the schnitzel for 3 to 4 minutes per side until golden.

  5. Serve with the sauce spooned over, with chips or buttered noodles.