Jägerschnitzel is a delicious dish of breaded and fried pork chops topped with a rich mushroom gravy. My favorite way to serve it is with spatzle and sweet and sour red cabbage.
I find the easiest way to prepare the pork chops for this dish is to buy thin cut boneless pork chops and then trim the fat from the edges and pound them out with a meat tenderizer like this, until they are about 1/4 inch thick. This helps make the pork tender and not overly chewy when you are eating it. Also since these pork chops will be fried, it is easier to make sure they are fully cooked if they are thinner.
The pork is coated in a light dusting of flour, then egg, then breadcrumbs which really helps the breading stick. The pork should be breaded close to when you will fry it so the breading will stay stuck on.
To make the delicious gravy, mushroom slices are slightly caramelized and then set aside and a roux is made to which beef broth is added. I like to add a little Korean beef powder, dijon, Worcestershire sauce and thyme to the gravy for added flavor. See my sauerbraten post for the cabbage and spatzle side dish recipes.
- 4-6 boneless thin cut pork chops trimmed and pounded to 1/4 inch
- 1/2 cup AP flour
- salt, pepper, garlic powder and onion powder to taste
- 2 large eggs beaten
- 1 cup plain bread crumbs
- 1 package mushrooms cleaned and sliced
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1/2 tsp beef powder or bouillion
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
For the pork:
- Sprinkle the pounded out pork chops with salt, pepper, garlic powder and onion powder.
- Place 1/2 cup of flour on a large plate. Whisk the eggs in a shallow bowl with a little water. Put the bread crumbs in another shallow bowl.
- Heat a wide pot of oil to 350 degrees. Dredge the chops in the flour, then dip in the egg and then in the bread crumbs. Only do a few at a time. Place into the hot oil and fry until deep golden brown and cooked through, about 4-5 minutes.
For the gravy:
- Heat a dash of oil in a hot skillet and add the mushroom slices over high heat with a pinch of salt. Cook the mushrooms, stirring occasionally until the release all their liquid and brown up. This gives great mushroom flavor. Remove the mushrooms and lower heat to medium low.
- Add the 3 tbsp butter and allow to melt. Whisk in the 3 tbsp flour and cook, whisking until thickened. Slowly add the beef broth while whisking to prevent lumps. Season with salt, pepper, beef powder, dijon, worcestershire and thyme.
- Serve the pork with spatzle and cabbage and spoon the gravy over the pork chop and spatzle.