Jägerschnitzel (pork schnitzel with mushroom gravy)
Crispy golden pork schnitzel under a creamy mushroom gravy with buttered egg noodles, the German pub dinner at home.
- 50 min total
- 45 min hands-on
- A little more hands-on
- Serves 4
- About $3.52 a serving
- 950 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 8 oz egg noodles
- 4 boneless pork chops, boneless
- 2 large eggs
- 1 cup panko breadcrumbs
- 3 tbsp butter, divided
- ½ yellow onion, diced
- 8 oz baby bella mushrooms, sliced
- 1½ cups beef broth
- ¼ cup heavy cream
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp salt
- ½ tsp black pepper
- ½ cup all-purpose flour, divided
- ⅓ cup vegetable oil
- ½ tsp dried thyme
Each serving has about 950 calories, 53 g protein, 67 g carbs and 52 g fat, and costs about $3.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No egg noodles? Fettuccine or penne works.
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No baby bella mushrooms? White mushrooms work.
- No beef broth? Bone broth works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of salted water for the noodles.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Pound the chops to about ¼ inch thick between two sheets of plastic wrap with the bottom of a heavy pan, then both sides with the salt and pepper.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Dolly’s tip: Thin is the point. A thin cutlet cooks through in the time it takes the crumbs to turn golden.Set out three shallow dishes: all but 2 tbsp of the flour, the eggs beaten, and the panko. Coat each cutlet in flour, egg, then panko.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the oil in a large over medium-high until it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Medium-high heat
Fry 2 cutlets at a time, 2 to 3 minutes a side, until and the middle reads 145°F.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 5 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Move them to a plate.
Meanwhile, cook the noodles in the boiling water as the package says, , and with 1 tbsp of the butter.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 7 min
Pour the oil out of the skillet and wipe it. the rest of the butter over medium and cook the onion and mushrooms 6 to 8 minutes, stirring, until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 7 min
Dolly’s tip: Let the oil cool before you pour it into a jar for the trash. Never down the sink.Sprinkle the saved 2 tbsp of flour over the mushrooms and stir 1 minute, then slowly in the broth and 3 to 4 minutes, until .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min 30 sec
Stir in the cream and thyme and taste for salt.
Low heat
Serve the schnitzel with the mushroom gravy spooned over, the buttered noodles alongside, and parsley on top.
Dolly’s tip: Spoon the gravy over the middle and leave the edges bare, so some of the crust stays crunchy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
