Print

Crispy Jägerschnitzel Pork Cutlet Recipe Easy Homemade with Rich Mushroom Sauce

crispy jägerschnitzel pork cutlet recipe - featured image
Print Recipe

A quick and easy recipe for crispy pork cutlets breaded twice and served with a rich, creamy mushroom sauce. Perfect for cozy dinners and comfort food cravings.

Ingredients

Scale
  • 4 boneless pork cutlets, about 150g (5 oz) each, pounded thin
  • 1 cup (120g) all-purpose flour (can substitute gluten-free flour)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150g) fine dry bread crumbs (Panko recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) vegetable oil (or sunflower/canola oil) for frying
  • 250g (9 oz) cremini or white button mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons (28g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) beef or vegetable stock, preferably low sodium
  • ½ cup (120ml) heavy cream (or crème fraîche/sour cream as alternative)
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • Lemon wedge for serving (optional)

Instructions

  1. Place each pork cutlet between two sheets of plastic wrap or parchment. Using a meat mallet or rolling pin, gently pound them until about ¼ inch (6 mm) thick. Season both sides lightly with salt and freshly ground black pepper.
  2. Set up breading station with flour in one shallow bowl, beaten eggs in the second, and bread crumbs in the third.
  3. Dredge each cutlet first in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off. Press firmly into bread crumbs, coating evenly on both sides. Set aside on a plate.
  4. Pour about ½ inch (1.25 cm) of vegetable oil into a large skillet. Heat over medium-high heat until shimmering but not smoking (about 350°F/175°C). Test by dropping a small bread crumb in; it should sizzle immediately.
  5. Carefully add cutlets to hot oil without overcrowding. Fry for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  6. In a saucepan, melt butter over medium heat. Add chopped onions and sauté until translucent, about 4 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms release moisture and start to brown, about 7-8 minutes.
  7. Pour in stock and bring to a simmer. Let reduce by half to concentrate flavors. Stir in heavy cream and fresh thyme, simmer for another 3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
  8. Serve crispy pork cutlets on plates, spoon mushroom sauce generously over the top, and add a wedge of lemon if desired.

Notes

Pound pork thin to prevent toughness. Double breading can add extra crunch. Maintain medium-high heat for frying to avoid burning crust. Mushroom sauce should be creamy but not too thick; add stock if needed. Keep schnitzel warm on wire rack in low oven to maintain crispiness.

Nutrition

Keywords: Jägerschnitzel, pork cutlet, mushroom sauce, crispy schnitzel, German recipe, comfort food, easy dinner

Find it online: https://tomyumy.com/crispy-j-a-gerschnitzel-pork-cutlet-recipe-easy-homemade-with-rich-mushroom-sauce/