Jägerschnitzel (Hunter’s Schnitzel) with Mushroom Gravy

Ingredients:

For the Schnitzel:

• 4 boneless pork chops (or veal cutlets)

• 1 cup all-purpose flour

• 2 large eggs

• 1 cup breadcrumbs

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ¼ cup oil (for frying)

For the Jäger Sauce:

• 2 tbsp butter

• 1 small onion, finely chopped

• 8 oz mushrooms, sliced

• 1 cup beef broth

• ½ cup heavy cream

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• ½ tsp salt

• ¼ tsp black pepper

• 1 tsp cornstarch (optional, for thickening)

Instructions:

Step 1: Prepare the Schnitzel

1. Pound the pork chops to about ¼-inch thickness. Season with salt, pepper, and paprika.

2. Set up a breading station: Place flour in one shallow dish, beat eggs in a second dish, and mix breadcrumbs in a third dish.

3. Dredge each schnitzel in flour, dip in beaten eggs, then coat with breadcrumbs. Press the breadcrumbs gently to ensure they stick.

4. Heat oil in the Nutri-Stahl Large Skillet over medium-high heat. Fry schnitzels for about 3-4 minutes per side until golden brown and crispy.

5. Transfer to a paper towel-lined plate and keep warm.

Step 2: Prepare the Jäger Sauce

6. In the same skillet, reduce heat to medium and melt butter. Sauté onions until soft, then add mushrooms and cook until browned.

7. Stir in tomato paste, Worcestershire sauce, salt, and pepper. Pour in beef broth and let it simmer for 5 minutes.

8. Stir in heavy cream and let it cook for another 2 minutes. If you want a thicker sauce, dissolve 1 tsp of cornstarch in 1 tbsp of water and add it to the sauce.

Step 3: Serve

9. Pour the rich mushroom gravy over the crispy schnitzels and serve with Spätzle, mashed potatoes, or buttered egg noodles.