Pork Schnitzel with Mushroom Gravy (Jägerschnitzel)
Quick and easy pan-fried pork schnitzels are crispy golden brown on the outside and tender and juicy on the inside! Served with a delicious rich mushroom gravy sauce.
Equipment
- Large Frying Pan or Cast Iron Skillet
- Tongs
- Rolling Pin or Meat Hammer
- Parchment Paper or Plastic Wrap
- Large Cutting Board
- Large Knife
- 3 Medium Bowls
- Lipped Baking Tray
- Paper Towels
- Medium Skillet
Ingredients
Pork Schnitzel
- 1 lb Pork Tenderloin trimmed and cut flattened
- 1 cup Unseasoned Panko Breadcrumbs
- 1/2 cup All Purpose Flour (50g)
- 1/2 tsp Paprika
- 1/4 tsp Mustard Powder
- Pinch Nutmeg
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 2 Eggs
- Oil for Frying such as canola, vegetable oil
- Lemon Wedges For Serving
Mushroom Gravy
- 8 oz Portobello Mushrooms Sliced
- 1 Medium Onion finely chopped
- 1 tablespoon Beef or Vegetable Better than Bouillon Base
- 1/4 cup Vermouth
- 1 Cup Water plus 2 tablespoons separate
- 1 tsp Worcestershire Sauce
- 1/2 tsp Dried Thyme dried
- 1/8 tsp Dried Tarragon dried
- Cracked Black Pepper
- 1/2 tsp Cornstarch
- Chopped Fresh or Dried Parsley for garnish
- Optional: for extra creaminess, add a small amount of heavy cream, half & half, or sour cream at the very end
Instructions
Schnitzel
- On a large cutting board, prepare pork tenderloin by removing silver skin and fatty deposits. Carefully with a knife insert in and rotate pork as you slice, creating a flattened long piece of pork.
- Once the pork is flat, use parchment paper or sheets of plastic wrap to cover. Using a meat hammer or rolling pin, pound the pork uniformal. Slice cutlets. Set aside.
- In one medium bowl mix flour, paprika, mustard powder, nutmeg, salt & pepper. In another bowl, scramble two eggs together well. In the last bowl, place your panko breadcrumbs.
- Heat a large skillet or cast iron skillet on medium-high heat with layer of oil.
- Coat pork cutlets in flour mixture, making sure to shake off any excess. Coat the cutlet in an egg wash followed by coating in panko bread crumbs. Place into hot oil. Cook 3-4 cutlets at a time until both sides are golden brown, roughly 3-4 minutes.
- Transfer cooked schnitzel on a paper towel lined lipped baking sheet.
Mushroom Gravy
- While you are in between cooking your schnitzel, begin to prepare your gravy. Slice mushrooms and dice onion.
- In a medium saucepan on medium heat, add a teaspoon of oil. Sautee onions for 2-3 minutes. Add sliced mushrooms to the pan and cook, stirring occasionally until reduced and browned.
- Add in vermouth. Stir and cook until reduced. Add in water, Worcestershire Sauce, herbs, and pepper. Stir well.
- In a small bowl or ramekin, combine cornstarch and water into a slurry. Add into the saucepan and mix well. Sauce will thicken when ready. Season to taste. Serve with schnitzel and top with fresh or dried parsley and a side of lemon wedges.