PREP TIME: 20 mins
COOK TIME: 25 mins
TOTAL TIME: 45 mins
- Neutral-tasting oil for frying (I use avocado oil as it has a high smoke point)
- 4 boneless pork steaks or chop
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs
- Chopped fresh parsley, garnish
- Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.)
Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.
- Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels “swim” in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately topped with Homemade Brown Mushroom Gravy (see below) and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.
Brown Mushroom Gravy
For a mushroom gravy with great depth of flavor, here are a few tips: Butter is a great option for sauteing the onions and mushrooms, but for even more flavor use beef drippings, lard or bacon grease. Then cook the onions until they’re nicely golden brown, which is key to the flavor of the gravy. Do the same with the mushrooms, caramelizing them for optimal flavor. While cornstarch can be used for thickening, flour is the best choice for flavor. Add some extra butter to the caramelized onions and mushrooms, then add the flour and cook it for a few minutes. This roux-like method of browning the flour is absolutely key to the flavor of the gravy.
- 2 tablespoons butter, bacon grease, lard or beef drippings
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 16 ounces fresh button mushrooms (can substitute with your preference)
- 3 slices bacon, diced
- 1 tablespoon ground dried porcini mushrooms (if using dried porcini pieces grind them in a coffee/spice grinder or pound with a mallet in a ziplock bag
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups strong beef broth
- 1/2 teaspoon sea salt plus more to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
Melt the butter (or bacon grease, lard or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions and bacon until beginning to brown. Add the garlic and cook another minute.
Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).