Dinner · 45 min · german

Jägerschnitzel — Hunter’s Schnitzel

German flavors, weeknight effort. Pork cutlets meets all-purpose flour in a 45-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 600 g Pork cutlets
• 0.5 cup All-purpose flour
• 2 Eggs
• 1 cup Breadcrumbs
• 12 oz Mixed mushrooms
• 4 slices Bacon
• 1 cup Heavy cream
• 0.5 cup Beef broth
• 1 tsp Fresh thyme

Steps

1. Bread and fry the pork cutlets exactly like a classic schnitzel: pound thin, flour, egg, breadcrumbs, rest 10 minutes, then fry in foaming butter 2 to 3 minutes per side. Keep warm on a rack in a low oven.
2. Render the chopped bacon, then sear the sliced mushrooms in the fat over high heat until browned. Add the thyme.
3. Pour in the broth, scraping up the browned bits, and reduce by half. Stir in the cream and simmer 5 minutes until the sauce coats a spoon.
4. Season the sauce with salt and pepper — the bacon brings salt, so taste before you add more.
5. Spoon the hunter’s sauce generously over the schnitzels. Serve with spätzle or fried potatoes, which exist in this world specifically to catch mushroom cream.

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