Jägerschnitzel (pork schnitzel with mushroom gravy)

Pork jagerschnitzel covered in a mushroom gravy

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Jägerschnitzel (pork schnitzel with mushroom gravy)

A jägerschnitzel recipe for breaded pork chops covered in a homemade mushroom gravy.

Prep Time15

Cook Time10

mushroom sauce cook time20

Total Time45

Servings: 6-oz pork chops

Calories: 644kcal

Ingredients

Pork schnitzel

4 boneless pork chops about 6 ounces each (see note)
1 teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
1 cup panko breadcrumbs
¼ cup all-purpose flour
2 large eggs
2 tablespoon milk
¼ cup oil, for frying

Mushroom gravy

1 lb cremini mushrooms see note
1 small yellow onion
1 clove garlic
2 tablespoon butter or olive oil
¼ cup flour
1 ½ cups beef broth see note
1 teaspoon Worchestershire sauce
1 teaspoon mustard optional
¼ cup heavy cream optional, see note
¼ teaspoon salt

Instructions

Prepare ingredients

Finely dice the onion and mushrooms. Set aside.
Prepare the pork: If you have 1" thick pork chops, cut them in half so that you have two ½" pork chops. Cover them with a sheet of plastic wrap or parchment paper. Pound pork chops with the flat end of a meat tenderizer or a rolling pin until they are about ¼" thick. Then season with salt, pepper, and paprika.
Prepare the breading station: pour the flour on a plate, the breadcrumbs on a separate plate, and mix the eggs and milk in a bowl.

Make the pork chops

Bread the pork: Dip each pork chop into the flour, completely coating it and shaking off the excess. Then dip into the egg mixture, letting the excess drip off for a few seconds. Then lay the pork chop onto the bread crumb pile, pressing. Flip, and press again until evenly coated.
Tip: use one hand to handle the pork chops in dry ingredients, and the other for wet ingredients. Otherwise you'll 'bread' your fingers and they will become a gloppy mess!
Pan fry the pork: pour a thin layer of olive oil to just coat the bottom of a stainless steel or cast iron pan. Heat the oil over medium-high. Drop a breadcrumb in the oil to test it - if it sizzles and browns - it's ready.
Meanwhile, preheat the oven (or toaster oven) to keep the pork warm after it's fried (200℉ or a warming setting).
Add the breaded pork to the pan and cook on each side for 2-4 minutes until golden brown. The center should be 140℉.
Remove the pork, and place on a pan in the oven to keep warm. Keep the oil in the pan.

Make the mushroom gravy

You should have some oil left in the pan - if not, add 1 tablespoon of olive oil. If you have a lot of loose breadcrumbs, scoop them out.
Cook aromatics: Add onions to the pan and cook until they start to soften. Then add the mushrooms. Cook until they are starting to brown. Add the garlic and cook another 2 minutes.
Melt butter & stir in flour: let 2 tablespoon of butter melt with the onions and mushrooms, then stir in the flour. Cook for 5-10 minutes. Let it turn a darker golden brown for more flavor (closer to 10 minutes).
Pour in ¼ cup of beef broth (no more!). Stir to combine with flour mixture. It will form a paste. Then pour in another ¼ cup and stir into a looser paste. Continue adding ¼ cup at a time. Don't pour the broth in all at once or it won't mix right and will be lumpy.
Add in the Worchestershire sauce and (optional) mustard. (Go light on the mustard because the flavor can really stand out in this sauce).
Stir in the heavy cream. If sauce is too thick, add more broth. If it's too thin, simmer it until it thickens.
Taste sauce and add salt if needed. Salt levels depend on the broth you use, and your personal preference.

Serve the jägerschnitzel

Remove the pork chops from the oven and place on a plate. Pour mushroom sauce over them (or serve it on the side).

Notes

Pork chops: If you buy really thick pork chops (like an inch thick), you can slice them in half so you have two ½" pieces. Buy as much as you want per person. A small single serving is usually 3-4 ounces per person, or a larger serving where it's central to the meal is about 6 ounces per person.

Mushrooms: cremini mushrooms are the best option for what can be easily found at the grocery store. However, if you can find shiitake, mix those in with the cremini for more umami (use caps only, discard stems). This sauce also works with wild mushrooms.

Beef broth: I use "Better than Bouillon" beef paste mixed with 1.5 cups water. Store bought beef broth also works. Chicken broth works in a pinch, but will change the flavor.

Heavy cream: you can omit the heavy cream for a more beef-gravy type sauce. If you use ¼ cup of heavy cream for 4 servings - each serving of sauce has just 1 tablespoon of heavy cream. It's slightly creamy. If you double the heavy cream to a ½ cup, it will be a creamier sauce more closely resembling alfredo. Lastly, heavy cream is expensive... if you want, use milk instead and add an extra tablespoon of butter for some richness.

Nutrition is calculated as follows:

6 ounce pork chop per serving
Assumed 75% of the breading ingredients are used
All of the oil for frying is included in the calorie count (since leftover is used to sautee veggies)
All optional ingredients, including heavy cream, are added to the calorie count
See post for a detailed breakdown by ingredient

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Nutrition