May 24, 2019 / 2 Comments
This variant on the famous schnitzel of Germany and Austria is a Jagerschnitzel – a standard veal or pork schnitzel made with a deep, rich, mushroom sauce.
The dish, itself, is dark and satisfying, perhaps one of our favorite takes on the traditional German schnitzel. While the recipe doesn’t call for it, you truly should consider adding one shot of the famous German liqueur Jagermeister to the sauce, and allowing to simmer. It only adds to the dish, and gives it a great kick.
- 8 boneless pork loins each approx. 3 oz
- salt and pepper
- 3 eggs
- 1 cup all-purpose flour
- 2 cups bread crumbs
- 1/2 cup vegetable oil
- 1 tablespoon butter
- 3 cups sliced mushrooms - mixture of button and chanterelle
- 1 small onion chopped
- 2 roma tomatoes
- 1/2 cup beef broth
- 1 cup red wine
- 2 sprigs fresh thyme leaves only
- 1/4 teaspoon minced fresh rosemary
- 1 dash dried marjoram
- 1 bay leaf
- salt and pepper
For the Schnitzel
- Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
- Season with salt and pepper.
- Beat eggs in a bowl.
- Dust pork with flour on both sides.
- Dip in beaten eggs.
- Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
For the Sauce
- Heat butter and onions in a saucepan over medium heat.
- Stir in mushrooms and cook for 1-2 minutes.
- Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half.
- Remove bay leaf.
- Season to taste with salt and pepper.
- Heat vegetable oil in a large fry pan.
- Carefully add pork and fry on high heat, using a screen to prevent splattering.
- Turn and continue frying just until both sides are golden brown.
- Remove to paper towels.
- Drizzle with mushroom sauce and serve immediately.