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Jägerschnitzel

Crispy fried and breaded pork chops with rich mushroom gravy
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine German
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

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.
Keyword Main Dish, Pork