Jägerschnitzel with Mushroom Cream Sauce

Ingredients

• pork cutlets (schnitzel)4 pieces (about 600g)
• all-purpose flour100g
• eggs2
• breadcrumbs150g
• vegetable oil for frying200ml
• bacon100g
• onion1 medium
• mushrooms300g
• beef broth250ml
• heavy cream200ml
• all-purpose flour (for sauce)1 tbsp
• saltto taste
• black pepperto taste
• fresh parsley2 tbsp

Directions

1. 1

   Pound the pork cutlets to about 5mm thickness. Season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat (about 180°C). Fry the schnitzels for 2-3 minutes per side until golden brown and crispy. Drain on paper towels and keep warm in a low oven.

3. 3

   In the same skillet, discard excess oil, leaving about 1 tbsp. Add bacon and cook until crisp. Add onion and cook until translucent. Add mushrooms and cook until they release their moisture and become golden, about 5-7 minutes.

4. 4

   Sprinkle 1 tbsp flour over the mushrooms and stir to coat. Cook for 1 minute. Pour in beef broth and bring to a simmer, scraping up any browned bits. Cook until slightly reduced, about 3-4 minutes.

5. 5

   Stir in heavy cream and simmer until the sauce thickens slightly. Season with salt and pepper to taste. Stir in fresh parsley.

6. 6

   Serve the schnitzels with the mushroom cream sauce poured over. Accompany with spaetzle or roasted potatoes.