Leckeres Jägerschnitzel mit Pilzsauce
(Deliciously Savory Jägerschnitzel with Mushroom Sauce)
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April 05, 2025
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600 grams Schweinelende
(Choose lean cuts for best results.)
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100 grams Weißmehl
(For breading the schnitzels.)
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2 large Eier
(Lightly beaten for coating.)
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150 grams Semmelbrösel
(Use fresh for better texture.)
-
50 grams Butter
(For frying the schnitzels.)
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2 tbsp Olivenöl
(For frying.)
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300 grams Champignons
(Sliced, can use any variety.)
-
1 medium Zwiebel
(Diced.)
-
150 ml Sahne
(For the sauce.)
-
200 ml Rinderbrühe
(Adds depth to the sauce.)
(Choose lean cuts for best results.)
(For breading the schnitzels.)
(Lightly beaten for coating.)
(Use fresh for better texture.)
(For frying the schnitzels.)
(For frying.)
(Sliced, can use any variety.)
(Diced.)
(For the sauce.)
(Adds depth to the sauce.)
Nährwerte
- Portionen: 4
- Portionsgröße: 1 schnitzel with sauce (250g)
- Calories: 700 kcal
- Carbohydrates: 45 g
- Protein: 40 g
- Fat: 35 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 800 mg
- Cholesterol: 150 mg
- Calcium: 100 mg
- Iron: 3.5 mg
Anweisungen
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1 - Prepare the Pork:
Slice the pork loin into 1 cm thick cutlets, then pound them to flatten.
-
2 - Breading Process:
Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each cutlet in flour, dip in eggs, then coat with breadcrumbs.
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3 - Fry the Schnitzels:
In a large skillet, heat butter and olive oil over medium heat. Fry the schnitzels until golden brown on both sides, about 4-5 minutes each.
-
4 - Make the Mushroom Sauce:
In the same skillet, add onions and mushrooms, sauté until softened. Pour in beef broth and heavy cream, simmer until thickened.
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5 - Serve:
Plate the schnitzels and top with the mushroom sauce. Enjoy with a side of potatoes or salad.
Slice the pork loin into 1 cm thick cutlets, then pound them to flatten.
Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each cutlet in flour, dip in eggs, then coat with breadcrumbs.
In a large skillet, heat butter and olive oil over medium heat. Fry the schnitzels until golden brown on both sides, about 4-5 minutes each.
In the same skillet, add onions and mushrooms, sauté until softened. Pour in beef broth and heavy cream, simmer until thickened.
Plate the schnitzels and top with the mushroom sauce. Enjoy with a side of potatoes or salad.
Mehr über: Leckeres Jägerschnitzel mit Pilzsauce
Jägerschnitzel
Jägerschnitzel is a beloved German dish that showcases the perfect combination of crispy breaded pork cutlet and a rich mushroom sauce. The name 'Jägerschnitzel' translates to 'hunter's cutlet,' referencing the hearty nature of this dish, often enjoyed by hunters after a long day in the woods. Traditionally, it's made with pork, but variations can include chicken or veal.
The secret to a great Jägerschnitzel lies in the coating and the sauce. The cutlets are pounded thin, creating a tender texture, and then coated with flour, egg, and breadcrumbs for that signature crunch. Frying them in a mix of butter and olive oil gives them a beautiful golden color and rich flavor.
The accompanying mushroom sauce is where the dish truly shines. Fresh mushrooms add an earthy note, while the cream and beef broth create a luscious, savory sauce that complements the schnitzel perfectly.
Jägerschnitzel is often served with sides like spaetzle or potato salad, making it a comforting meal ideal for family gatherings or a cozy dinner at home. This dish not only highlights German culinary tradition but also serves as a reminder of the country's rich hunting culture. Whether you’re a fan of German cuisine or just discovering it, Jägerschnitzel is a must-try for anyone who enjoys hearty, savory meals.
