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Classic Jägerschnitzel | With Creamy Mushroom Sauce
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25 min
Quick
Knuspr-Küche
Ein unverkennbarer Wirtshaus-Klassiker der traditionellen deutschen Küche: Saftig gebratene Schweineschnitzel in einer sämigen, herzhaften Rahmsauce mit aromatischen frischen Champignons und feiner Zwiebelnote. Verfeinert mit einem Schuss kräftigem Rinderfond und frischer Petersilie – in nur 25 Minuten fertig auf dem Tisch!
Ingredients
Preparation method
Preparation
Pat the pork schnitzels dry, place them between two sheets of cling film, and gently pound them evenly to a thickness of about 5 mm. Season both sides with fine table salt and freshly ground black pepper.
Clean the button mushrooms with a kitchen towel and cut into even slices. Finely dice the yellow onion and garlic clove. Wash the fresh parsley, shake dry, and finely chop.
Cooking & serving
Heat 15 g of clarified butter in a large pan over medium-high heat. Add the seasoned schnitzels and sear for approx. 2 to 3 minutes on each side until golden brown and cooked through yet juicy. Remove from the pan, place on a plate, cover, and keep warm.
Chef's tip
For particularly tender schnitzels, bring the meat to room temperature before frying and do not cook it too long in the pan so it remains juicy.
Traditionally, classic Jägerschnitzel is pan-fried unbreaded. If you prefer a crispy version, you can bread the schnitzels in the classic way before frying and serve the creamy mushroom sauce separately on the side.
110 min
Masterpiece
