Ingredients:
For the Schnitzel:
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4 boneless pork cutlets (about ¼–½ inch thick)
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Salt and pepper to taste
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½ cup all-purpose flour
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2 eggs, beaten
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1 cup breadcrumbs (preferably unseasoned)
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3 tbsp vegetable oil or clarified butter for frying
For the Mushroom Gravy (Jägersoße):
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2 tbsp butter
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1 small onion, finely chopped
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10 oz (about 300g) mushrooms, sliced (cremini or button work well)
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1 tbsp flour
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½ cup beef or vegetable broth
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½ cup heavy cream or sour cream
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1 tsp Dijon mustard (optional)
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Salt and pepper to taste
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Chopped fresh parsley for garnish
Instructions:
1. Prepare the Pork:
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Place the pork cutlets between two sheets of plastic wrap or parchment and gently pound to an even thinness (~¼ inch).
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Season both sides with salt and pepper.
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Dredge each cutlet first in flour (shake off excess), then dip in beaten eggs, and finally coat with breadcrumbs.
2. Cook the Schnitzel:
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Heat the Nutri-Stahl Large Skillet over medium heat. Add oil or clarified butter and let it get hot (but not smoking).
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Fry the schnitzels in batches for 3–4 minutes per side or until golden brown and cooked through. Don’t overcrowd the skillet.
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Transfer cooked schnitzels to a paper towel–lined plate to drain excess oil. Keep warm.
3. Make the Mushroom Gravy:
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In the same skillet (wipe out excess oil but keep flavorful bits), melt 2 tbsp butter over medium heat.
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Add chopped onions and sauté until translucent.
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Add sliced mushrooms and cook for about 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.
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Sprinkle 1 tbsp flour over the mushrooms, stir to combine, and cook for 1 minute.
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Slowly add broth while stirring to prevent lumps, then add cream and mustard (if using).
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Simmer for 3–4 minutes until the sauce thickens. Season to taste with salt and pepper.
4. Serve:
Plate schnitzels and spoon the rich mushroom gravy on top. Garnish with chopped parsley. Serve with traditional sides like spätzle, boiled potatoes, or braised red cabbage.
