Ingredients:
4 pork schnitzel (thinly pounded pork cutlets)Salt and pepper to taste1 cup all-purpose flour2 large eggs, beaten1 cup breadcrumbs4 tablespoons vegetable oil, divided1 onion, finely chopped8 oz (225g) mushrooms, sliced1 cup beef or vegetable broth1/2 cup heavy cream2 tablespoons tomato paste2 tablespoons chopped fresh parsley for garnishLemon wedges for servingInstructions:Prepare the Schnitzel:
Season the pork schnitzel with salt and pepper on both sides.Set up three shallow bowls – one with flour, one with beaten eggs, and one with breadcrumbs.Dredge each schnitzel in flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing the crumbs onto the meat to adhere.Cook the Schnitzel:In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.Fry the schnitzel for 3-4 minutes per side or until golden brown and cooked through.Remove the schnitzel from the pan and place them on a plate lined with paper towels to absorb excess oil.Prepare the Jäger Sauce:In the same skillet, add the remaining 2 tablespoons of vegetable oil.Sauté the chopped onion until softened, then add the sliced mushrooms and cook until they release their moisture and become golden brown.Stir in the tomato paste and cook for an additional minute.Pour in the broth and heavy cream, stirring continuously until the sauce thickens. Season with salt and pepper to taste.Serve:Place the cooked schnitzel back into the pan with the Jäger sauce, coating them in the flavorful mixture.Simmer for a few minutes until everything is heated through.Garnish and Serve:Sprinkle chopped fresh parsley over the Jägerschnitzel.Serve the Jägerschnitzel hot, accompanied by lemon wedges on the side.Enjoy your delicious homemade Jägerschnitzel with its rich mushroom sauce!
