Ingredients:
For the Schnitzel:
- 4 pork or veal schnitzel
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 4 tablespoons vegetable oil
For the Mushroom Sauce:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250g mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Chopped fresh parsley for garnish
Instructions:
- Prepare the Schnitzel:
- Season the schnitzel with salt and pepper.
- Dredge each schnitzel in flour, then dip into beaten eggs, and coat with breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the schnitzel until golden brown on both sides, about 3-4 minutes per side. Place them on a paper towel-lined plate to drain excess oil.
- Make the Mushroom Sauce:
- In the same skillet, add butter over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Add sliced mushrooms and cook until they release their moisture and become golden brown.
- Sprinkle flour over the mushrooms and stir well to combine.
- Slowly pour in the broth and heavy cream while stirring constantly to avoid lumps.
- Simmer the sauce until it thickens, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve:
- Plate the schnitzel and generously spoon the mushroom sauce over the top.
- Garnish with chopped fresh parsley.
Enjoy your Jägerschnitzel mit Pilzsauce! This dish pairs well with traditional German sides like spaetzle or potato salad. Guten Appetit!