Description
Pork Schnitzel with Mushroom Gravy (Jager Sauce) is the ultimate comfort food, combining crisp, breaded pork with a flavorful mushroom gravy.
Ingredients
Scale
- 2 boneless pork loin chops (5–6 ounces each)
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 eggs
- 1 tablespoon milk or heavy cream
- 1 cup Panko breadcrumbs
- 1/2 cup seasoned breadcrumbs
- Oil for frying (canola or peanut)
- Fresh chopped parsley, for garnish
For the Mushroom Gravy (Jager Sauce):
- 8 ounces baby bella (cremini) mushrooms, sliced
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon white or yellow onion, minced
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 1 tablespoon stoneground mustard
- 4 dashes Worcestershire sauce
- 2 tablespoons sour cream
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
Instructions
- Place each pork loin between two sheets of plastic wrap. Using a flat meat pounder, pound the pork until thin, being careful not to tear the meat.
- Heat enough oil in a large skillet for semi-deep frying.
- Set up a dredging station:
- One plate for flour, seasoned with salt and garlic powder.
- Another bowl for whisked eggs with milk.
- A third plate for a mixture of Panko and seasoned breadcrumbs.
- Dredge each piece of pork in flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing down if needed.
- Fry the pork in batches until golden brown and crispy. Keep fried schnitzels warm in a preheated oven.
- For the mushroom gravy, add sliced mushrooms to a hot pan.
- Let cook for a few minutes before adding butter, onion, and garlic. Sauté until softened.
- Sprinkle flour over the mushroom mixture, stirring to coat everything. Allow the flour to cook off for a few minutes.
- Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken.
- Adjust consistency as needed by adding more stock or using a cornstarch slurry.
- Season with salt and pepper.
- Remove from heat and stir in the sour cream.
- Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.
- ENJOY!
Notes
- Use plastic wrap or parchment paper over the pork to ensure the meat doesn’t tear when pounding.
- The pork will only take a few minutes to fry on each side.
- Keep the pork schnitzel warm in a heated oven (turned off), while you make the gravy.
- For a darker gravy, eliminate the sour cream.
- Heavy cream can be substituted for the sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: German