Entree: Germany – Jägerschnitzel (Hunter's Pork Cutlets with Mushroom Gravy) (Hunter's pork cutlets with mushroom gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless pork chops, approx. 6 oz (170 g) each, butterflied or pounded to 1/4 inch (0.635 cm) thickness
- 1 cup (120 g) all-purpose flour, divided
- 2 large eggs, beaten
- 2 cups (100 g) plain dry breadcrumbs
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil or clarified butter for frying
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 10 oz (280 g) cremini or button mushrooms, sliced
- 2 cups (480 ml) beef or low-sodium beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- Fresh parsley, chopped, for garnish

Show original ingredient measurements

- 4 boneless pork chops, approx. 6 oz (170 g) each, butterflied or pounded to 1/4 inch thickness
- 1 cup (120 g) all-purpose flour, divided
- 2 large eggs, beaten
- 2 cups (100 g) plain dry breadcrumbs
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil or clarified butter for frying
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 10 oz (280 g) cremini or button mushrooms, sliced
- 2 cups (480 ml) beef or low-sodium beef stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- Fresh parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season pork cutlets with salt and pepper. Dredge each in flour, dip in beaten eggs, then coat evenly with breadcrumbs; set on a rack to rest 10 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets 3–4 minutes per side until golden brown and cooked through; transfer to a warm plate and keep covered.
3. Drain all but 2 tbsp (30 ml) oil from the pan, add butter and reduce heat to medium. Sauté onion until translucent, then add mushrooms and cook until they release liquid and begin to brown.
4. Stir in 2 tbsp (30 ml) of flour (from reserved flour) and cook 1 minute, then gradually whisk in beef stock until smooth. Add tomato paste, Worcestershire, and thyme; simmer 6–8 minutes to reduce.
5. Stir in heavy cream, simmer 2–3 minutes more until sauce thickens. Taste and adjust seasoning.
6. Return cutlets to the pan to warm in the gravy briefly, then serve topped with mushroom sauce and sprinkled with parsley.

1. Season pork cutlets with salt and pepper. Dredge each in flour, dip in beaten eggs, then coat evenly with breadcrumbs; set on a rack to rest 10 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets 3–4 minutes per side until golden brown and cooked through; transfer to a warm plate and keep covered.
3. Drain all but 2 tbsp oil from the pan, add butter and reduce heat to medium. Sauté onion until translucent, then add mushrooms and cook until they release liquid and begin to brown.
4. Stir in 2 tbsp of flour (from reserved flour) and cook 1 minute, then gradually whisk in beef stock until smooth. Add tomato paste, Worcestershire, and thyme; simmer 6–8 minutes to reduce.
5. Stir in heavy cream, simmer 2–3 minutes more until sauce thickens. Taste and adjust seasoning.
6. Return cutlets to the pan to warm in the gravy briefly, then serve topped with mushroom sauce and sprinkled with parsley.