Germany
Jägerschnitzel
A crisp pork schnitzel that goes hunting for mushrooms and comes back with gravy.
50 minTime
34 gProtein each
mildSpice
Make it your way
Grandma's wayBreaded cutlet, mushroom cream sauce, spätzle or fries alongside.
The original774kcalsame
34 gproteinsame
2 gfibresame
50minutessame
Jägerschnitzel.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Place each steak between cling film and pound to about 5 mm thick. Season with salt and pepper.
- 2Dredge in flour, dip in egg, then press lightly into breadcrumbs. Do not press the crumbs hard.
- 3Shallow fry in hot oil, swirling the pan, until deep golden on both sides. Drain on paper.
- 4For the gravy, fry the bacon in butter, add onion and mushrooms and cook until browned.
- 5Pour in the stock, simmer to reduce by a third, then stir in cream and parsley. Season.
Serve it like this
Lay the schnitzel on a warm plate, spoon the mushroom gravy half over it so some crust stays crisp, scatter parsley and serve with spätzle.
