Jagerschnitzel! This is a lovely easy recipe for Pork pan fried in butter then topped with a delicious mushroom sauce. Very popular In parts of Germany and often served with Spaetzle or pasta.
Jagerschnitzel! Most of you will have eaten the traditional German Schnitzel before. Well, this is one regional variation of the famous Schnitzel.
This recipe has been kindly shared by one of our Lovefoodies supporters, Cindy Reams. Cindy tells me when her and her husband were stationed out in Densborn, Germany some years ago, they became friends with a lovely German girl called Stephanie. It was Stephanie who taught Cindy how her family makes this Jagerschnitzel.
Unlike the more common schnitzel, Jagerschnitzel is traditionally coated in flour (and not breadcrumbs), pan-fried in butter and served with a mushroom or tomato gravy. Since Stephanie showed Cindy how to make this dish, it's been a family favourite, especially with her children, all these years.
Now Cindy's girls have grown up, they are also making it themselves!
For this recipe, the mushroom sauce was originally made from scratch, but Cindy simplified it to fit in with her family life. It's a very quick and simple recipe so please do enjoy! On a side note, you can also use this same recipe for chicken breast instead of pork. Simply do the same instructions below!
We'd love to hear from you and what you thought of our Jagerschnitzel recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Jagerschnitzel! This is a lovely easy recipe for Pork pan fried in butter then topped with a delicious mushroom sauce. Very popular In parts of Germany and often served with Spaetzle or pasta
4 inch x 1 thick pork loin roast slices or chicken breast
1/2 Cup flour
Salt and pepper
oil and butter.
2 brown gravy mixes
1 1/2 lbs fresh sliced mushrooms
2 Tablespoons butter
Mix gravy mixes according to package directions. In a pan, brown the mushrooms in butter. Add the gravy and keep warm.
Slice the pork loin into 1" thick slices. Pound between plastic wrap to thin out meat.
Dip the pork slices in egg, then dip into flour (You can season the flour with salt and pepper if you wish).
Heat a skillet pan with a mixture of oil and butter. Approximately 2 tablespoons of each. You may need more or less, depending on how big your schnitzels are. When the pan is hot, add the pork and brown on both sides until cooked through. ** You may have to do this in batches if you have a lot of pork. If so, pop the cooked pieces in the oven on a low setting to keep warm whilst you cook the remainder.
Serve over pasta, mashed potatoes or what ever your family enjoys!
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