Schnitzel with Jäger sauce

Updated at: Sun, 27 Aug 2023 21:24:52 GMT

Step 1

Clean the mushrooms and slice them into ¼-inch thick slices.

Step 2

Heat the vegetable oil in a non-stick frying skillet and fry the mushrooms in batches until golden brown but still firm.

Step 3

Melt the butter in the same skillet. In the meantime, cube the onion finely and fry on medium-low heat in the butter until translucent.

Step 4

Add tomato paste and fry for a couple of minutes with the onions.

Step 5

Stir in flour and deglaze with red wine (and/or dark gravy cubes) and beef stock.

Step 6

Season with salt, pepper, sugar, paprika powder, thyme and Worcestershire sauce and allow to simmer on medium heat for about 5 – 10 min.

Step 7

Add the mushrooms and allow to lightly simmer for about 5 minutes or until the mushrooms are soft.

Step 8

Rinse and pat dry the pork cutlets with a paper towel.

Step 9

Pound the meat to a ¼-inch thickness between two layers of plastic wrap.

Step 10

In a small mixing bowl, combine mustard, salt, pepper, and paprika powder. Brush both sides of the schnitzels with the marinade. If you do not like mustard just add seasoning and no mustard

Step 11

Add flour to a deep plate and bread crumbs to a second plate.In a third deep plate, whisk together the milk and the egg.

Step 12

Lightly coat the schnitzels with flour and shake off the excess. Then dip into the egg mixture. Lastly, coat the schnitzel in bread crumbs. Pat the bread crumbs lightly into the schnitzels, but do not press them in.

Step 13

Melt lard and butter in a large skillet over medium-high heat. Fry the schnitzels until golden brown on both sides.

Step 14

Transfer to a plate lined with paper towels to soak up excess fat.

Step 15

Place on a plate lined with paper towels to absorb excess fat. Serve immediately or keep warm until ready to serve.

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