Counter 02 · Pork
Jaegerschnitzel with Mushroom Gravy and Fries
The German hunter's schnitzel: a crisp pork cutlet smothered in a dark mushroom and onion gravy with bacon, served next to a pile of golden fries.
- Prep
- 30 min
- Cook
- 40 min
- Serves
- 4
- Level
- Easy
Jaegerschnitzel, hunter's cutlet, got its name from the forest mushrooms spooned over it, and every German pub menu carries a version. Some cooks leave the cutlet unbreaded, but a crumb crust soaks up the gravy in the most satisfying way. Build the sauce first so it is waiting when the cutlets come out of the oil. Cremini mushrooms work fine; a handful of dried porcini soaked in the stock deepens the flavor. Oven fries at 450 F keep the stovetop free for frying.
Method
-
Bake the fries on a sheet pan at 450 F for 25 to 30 minutes, turning once, until golden and crisp.
-
Cook the bacon in a large skillet over medium heat until crisp. Add the onion and mushrooms and cook 10 minutes, until the mushrooms release their liquid and brown.
-
Sprinkle in 2 tbsp flour, stir 1 minute, then whisk in the beef stock and simmer 5 minutes until thick. Stir in the sour cream off the heat and season with salt.
-
Salt the cutlets, then dredge in flour, dip in egg and coat in the crushed panko.
-
Heat the oil in a second 12-inch skillet to 350 F. Fry the cutlets two at a time for 2 to 3 minutes per side, until deep golden and cooked through to 145 F. Drain on a rack.
-
Plate each schnitzel next to a pile of fries and ladle the hot mushroom gravy generously over the cutlet.
02 Hanging next to it
All Pork →
Members only
No. 02 · Pork
Chicharrones de Cerdo with Lime
4.9 (852)
Free
No. 02 · Pork
Pork Medallion on Potato Rosti with Dill Cream
4.6 (118)
Members only
No. 02 · Pork
Pork Schnitzel over Mash with Pickled Red Onions
4.5 (164)
Free
No. 02 · Pork
Lemongrass Grilled Pork Chop with Broken Rice
4.8 (287)
