Recipes · Main dishes
Pork Schnitzel with Mushroom Cream Sauce (Jägerschnitzel)
AI-written · not yet kitchen-tested
The cutlets are not breaded here, just dusted with flour and fried briefly. The mushrooms must not be crowded in the pan, or they steam instead of browning, which is why they are cooked in two batches.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 4 boneless pork cutlets about 5 oz (150 g) each, pounded thin
- 40 g (1.4 oz) all-purpose flour 1 oz (30 g) for dredging, a scant 1/2 oz (10 g) for the sauce
- 3 tbsp canola oil
- 20 g (0.7 oz) butter for frying the cutlets
- 80 g (2.8 oz) smoked bacon cut into small cubes
- 1 onion finely diced
- 400 g (14 oz) cremini mushrooms cleaned and sliced
- 2 sprig thyme leaves picked off
- 100 ml (3.4 fl oz) vegetable broth hot, check the package for allergens
- 200 ml (3/4 cup) heavy cream
- 0.5 bunch flat-leaf parsley chopped
- 1 tsp lemon juice
- salt to taste
- black pepper freshly ground, to taste
Method
- Pound the cutlets between two layers of plastic wrap to about 1/4 inch (5 mm) thickness. Clean and slice the mushrooms, dice the onion and chop the parsley.
- Heat 1 tablespoon of oil in a large skillet and cook the bacon over medium heat for 3 minutes. Remove it. Cook the mushrooms in the bacon fat in two batches over high heat, 5 to 6 minutes each, until the water has evaporated and they are browned.
- Return all the mushrooms and the bacon to the skillet, add the onion and thyme and cook for 3 minutes. Dust 1 tablespoon of flour over them, stir for 1 minute, deglaze with the broth and pour in the cream. Simmer over low heat for 8 minutes until the sauce is thick.
- Stir in the lemon juice and parsley, season with salt and pepper and keep the sauce warm over the lowest heat.
- Season the cutlets with salt and pepper and dredge them in the remaining flour, shaking off the excess. Heat the remaining oil with the butter in a second large skillet over medium-high heat until the butter foams.
- Fry the cutlets for 2 to 3 minutes per side until golden brown. They are done when the juices run clear and the meat feels firm but not dry (internal temperature at least 158 °F (70 °C)).
- Plate the cutlets on warmed plates and spoon the mushroom sauce over them.
Tip: Finish the sauce first and fry the cutlets last: thin cutlets are cooked in a few minutes and dry out if kept warm for long, while the sauce keeps warm well.
Tip: Serve with spätzle, ribbon noodles or boiled potatoes.
Food safety: Always cook pork all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.