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Jagerschnitzel Recipe


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Pork chops pounded thin, breaded, and fried then topped with a creamy mushroom gravy.

Jagerschnitzel recipe

Servings: 3
Total Time: 45 minutes
Recipe by: Frankie


3 boneless pork chops
1 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko breadcrumbs
salt & pepper
2 TBSP olive oil plus extra
For the Mushroom Gravy:
8 ounces mushrooms, sliced
1/2 cup diced yellow onion
2 TBSP dry sherry
4 TBSP unsalted butter
1/4 cup all-purpose flour
2 cups beef broth
1/4 tsp dried thyme
1/2 cup sour cream
salt & pepper


1. Lay the pork chops in between two pieces of plastic wrap and pound thin, until they're roughly 1/4 inch thick.

2. Set up three shallow bowls: One with the flour, one with the eggs, and one with the breadcrumbs.

3. Generously season both sides of the pork chops with salt and pepper.

4. Working one at a time, dredge the chops in the flour to completely coat, shake off any excess flour then dip into the egg and turn to coat. Now coat the pork chop with the breadcrumbs. Continue with the remaining pork chops and set aside.

5. Heat the oil in a large pan over medium-high heat until very hot.

6. Fry the pork until well browned, about 2 to 3 minutes per side (you'll probably have to cook them in batches adding more oil as necessary). Transfer all the fried pork to a plate and set aside.

Make the Mushroom Gravy:

1. Keep the heat at medium-high and add the mushrooms and onions to the pan. Cook, stirring occasionally, until the moisture from the mushrooms has evaporated, about 6 minutes.

2. Add the sherry and cook until reduced, about 1 minute.

3. Add the butter and stir until melted then stir in the flour until well combined.

4. Pour in the beef broth, thyme, 1/4 tsp salt, and 1/4 tsp pepper. Bring to a boil then reduce heat to medium-low, simmer for 20 minutes, stirring occasionally, or until gravy is desired consistency.

5. Take off the heat and stir in the sour cream. Add salt and pepper to taste.

6. Serve the fried pork with the mushroom gravy spooned over top.


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