Jägerschnitzel

Name: Jägerschnitzel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 lbs pork loin cutlets, pounded thin; 1 tsp kosher salt; 1/2 tsp black pepper, ground; 3 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 1 medium yellow onion, diced; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 1.5 cups beef broth; 1/4 cup heavy cream

Tender pork cutlets seared to perfection and served with a rich, creamy mushroom gravy.

45 minMediumServes 4480 cal/serving

GermanDinnerStovetopHigh ProteinLow CarbNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs pork loin cutlets, pounded thin
1 tsp kosher salt
1/2 tsp black pepper, ground
3 tbsp unsalted butter
8 oz cremini mushrooms, sliced
1 medium yellow onion, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
1.5 cups beef broth
1/4 cup heavy cream

Instructions

1

Season 1.5 lbs pounded thin pork loin cutlets evenly on both sides with 1 tsp kosher salt and 1/2 tsp ground black pepper.
2

Melt half of the 3 tbsp unsalted butter in a large skillet over medium-high heat.
3

Sear the pork loin cutlets for 3 to 4 minutes per side until browned and internal temperature reaches 145°F, then transfer to a plate.
4

Melt remaining unsalted butter in skillet, then add 8 oz sliced cremini mushrooms and 1 medium diced yellow onion and cook until browned, about 6 minutes.
5

Stir in 2 minced garlic cloves and cook 1 minute, then sprinkle with 2 tbsp all-purpose flour and cook 1 minute more.
6

Whisk in 1.5 cups beef broth and bring to a simmer until thickened, then stir in 1/4 cup heavy cream and return pork loin cutlets to warm through.

Questions

Can I make Jägerschnitzel dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Jägerschnitzel gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Jägerschnitzel keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Jägerschnitzel?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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