Jägerschnitzel

Jägerschnitzel

Easy and has autumn feels!

Adapted from German Foods

Ingredients

Metric System
Servings
  • salt
  • black pepper
  • 2 tomato
  • 4 oz beef broth
  • 8 oz wine
  • 2 sprig thyme
  • 0.3 tsp rosemary
  • marjoram
  • 1 bay leaf
  • 1.5 pt mushrooms
  • 3 tsp butter
  • 1 onion
  • 4 oz oil
  • 2 cup bread crumbs
  • 3 egg
  • 8 oz flour
  • 8 pork
  • Step 1

    Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.

    Step 2

    Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.

    Step 3

    Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

    Step 1

    Drizzle with mushroom sauce and serve immediately.

    Step 2

    Season to taste with salt and pepper.

  • salt
  • black pepper
  • Step 3

    Remove bay leaf.

    Step 4

    Simmer until sauce is reduced by half.

    Step 5

    Add tomatoes, herbs, red wine and beef broth.

  • 2 tomato
  • 0.5 cup beef broth
  • 1 cup wine
  • 2 sprig thyme
  • 0.25 tsp rosemary
  • marjoram
  • 1 bay leaf
  • Step 6

    Stir in mushrooms and cook for 1-2 minutes.

  • 3 cup mushrooms
  • Step 7

    Make sauce: Heat butter and onions in a saucepan over medium heat.

  • 1 tbsp butter
  • 1 onion
  • Step 8

    Turn and continue frying just until both sides are golden brown. Remove to paper towels.

    Step 9

    Carefully add pork and fry on high heat, using a screen to prevent splattering.

    Step 10

    Heat vegetable oil in a large fry pan.

  • 0.5 cup oil
  • Step 11

    Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.

  • 2 cup bread crumbs
  • Step 12

    Dip pork loins in beaten eggs.

    Step 13

    Beat eggs in a bowl.

  • 3 egg
  • Step 14

    Dust pork with flour on both sides.

  • 1 cup flour
  • Step 15

    Season with salt and pepper.

  • salt
  • black pepper
  • Step 16

    Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.

  • 8 pork
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