Mushroom Sauce Jägerschnitzel

under 60mins

Ingredients for servings

    for the jäger sauce

  • 1 tbsp unsalted butter

  • 1 cup(s) onion, chopped or shallots

  • 8 oz mushrooms, sliced I’d go for wild mushrooms, but anything works

  • 0.5 cup(s) vegetable or beef broth

  • 0.5 cup(s) white wine

  • 0.5 cup(s), plus 2 tbsp half-and-half or cream, divided

  • 2 tbsp all-purpose flour

  • 3 tbsp fresh parsley, chopped

  • 0.25 tsp salt

  • freshly ground black pepper

  • for the schnitzel

  • 1 pound pork cutlets

  • 3 tbsp all-purpose flour

  • 0.25 tsp salt

  • freshly ground black pepper

  • 0.25 tsp cayenne pepper

  • 2 tbsp unsalted butter

  • 0.5 cup(s) Butterkäse, shredded

  • for the spätzle

  • 1 cup(s) all-purpose flour

  • 1 large egg, lightly beaten

  • 0.25 cup(s) milk

  • 1 tablespoon unsalted butter


    Jäger Sauce

  • Heat the butter in a skillet over medium heat.

  • Add the shallot or onions, and sauté until translucent.

  • Place the sliced mushrooms in the pan, and brown for 5 minutes, stirring occasionally.

  • Pour in the broth and white wine, and cook for 3 minutes.

  • Add 1/2 cup of half-and-half or cream, bring the mixture to a boil, lower the heat, and simmer for several minutes.

  • In a small, separate bowl, mix the remaining 2 tablespoons half-and-half or cream with 2 tablespoons of flour.

  • Add the flour slurry to the mushroom mixture, and bring to a boil, stirring to avoid clumps.

  • Add the fresh chopped parsley. Season with salt and freshly ground pepper.

  • Turn off the heat, and cover the pan with aluminum foil to keep the sauce warm while the cutlets are cooking.

  • Schnitzel

  • Preheat your oven to 200°C.

  • Lay the pork cutlets out on a cutting board.

  • Cover the cutlets with plastic wrap, and use a kitchen mallet or your fist to pound the cutlets until thin (1/4-inch thick or less).

  • In a separate bowl, whisk together the 3 tablespoons flour, salt, pepper, and cayenne pepper, and set aside.

  • Melt the unsalted butter in a medium-sized oven-safe skillet.

  • Dip each cutlet into the flour mixture, and shake off the excess.

  • Place in the skillet, and sauté in the butter for 3 minutes on each side or until the pork cutlets are cooked through.

  • Retrieve the still warm creamy jaeger sauce, pour it over the cooked cutlets, sprinkle on the cheese and transfer to the oven for 20 minutes.

  • Serve alongside the spätzle.

  • Spätzle

  • Bring a large pot of water to a boil over high heat. Mix flour, egg, milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a medium bowl.

  • Working in batches while using a sturdy spoon, force spätzle through holes of a spätzle maker or large-holed colander into the boiling water. Cook 3 to 4 minutes or until noodles float to the surface. Drain well into a colander, and quickly shock spätzle with cold water.

  • Heat butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until foaming subsides. Add spätzle, shake once to distribute evenly, and cook without moving until lightly browned, about 2 minutes. Season to taste with salt and pepper and serve immediately.

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