A schnitzel is a thinned out and breaded piece of meat that is fried to a golden crisp. This technique is attributed to the Romans dating all the way back to 1 BC.
There are different versions of the recipe linked to many regions in Europe including Austria and Germany.
Typically, schnitzel can be made from veal, pork, chicken or turkey.
In Germany, there are many variations of this recipe including the Jägerschnitzel, Zigeunerschnitzel and Rahmschnitzel, which all incorporate the delicious thin crispy meat, but each recipe is topped with a different sauce.
Although the saucy recipes enhance the dish, schnitzel can be served plain accompanied by lemon and parsley.
No matter the version of this recipe you decide to make, it is always served alongside Spätzle, German egg noodles, fries or Schwäbischer Kartoffelsalat, classic German potato salad.
Today, I am going to make Jägerschnitzel which includes a bold mushroom gravy that will have you coming back for seconds.
If you’d like to make this recipe for yourself, follow the steps below!
- In a pan over medium heat, add butter. Once melted, add the onions and sauté until they begin to brown, about 5-7 minutes. Add the garlic and sauté until fragrant, about 1 minute.
- Add the mushrooms and cook for about 7-8 minutes or until all the liquid has evaporated and the mushrooms are golden, stirring frequently.
- Add the unsalted butter and allow it to melt. Then, add the flour and mix well. Cook for about 3 minutes, stirring frequently.
- Add in the beef broth and all the seasonings, and mix thoroughly. Stir for a few minutes or until the gravy has thickened. If needed, add more salt and pepper.
- Cover the gravy and let simmer on low for 5-10 minutes allowing it to thicken further.
- Set aside.
- Between two pieces of parchment paper or plastic wrap, pound each pork chop with a meat tenderizer until they are about 1/4 of an inch thick. Then, season both sides with salt and pepper.
- Prepare three separate bowls, one for the flour, one for the eggs and one for the bread crumbs. Add salt and pepper to the flour and mix thoroughly.
- Dip both sides of the pork chop into the flour. Then, dip it into the eggs and last, into the breadcrumbs.
- Make sure to coat all layers evenly and thoroughly and shake off any excess breadcrumbs. Repeat with remain pork chops.
- Set a medium pan on the stove with about 1 inch of oil. It is very important to fry the schnitzel immediately to retain the crispy coating.
- Once the oil is hot, add the pork chops and cook until golden brown, about 3-5 minutes per side.
- Let cool and drain on a plate lined with paper towel.
- Top with the gravy and enjoy!
- 8 oz. mushrooms, sliced
- 1 tbsp butter
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1/4 tsp, dried thyme
- 1/4 tsp sugar
- Salt and pepper, to taste
- 4 boneless pork chops
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 3/4 cup plain bread crumbs
- Salt and pepper, to taste
- Oil, for frying