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Jägerschnitzel

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

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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. 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. 2

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

  3. 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. 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. 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. 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.

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Questions

What is Jägerschnitzel?

Tender pork cutlets seared to perfection and served with a rich, creamy mushroom gravy. This reference files it under German dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

What internal temperature should Jägerschnitzel reach?

For Jägerschnitzel, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Can I skip the searing in Jägerschnitzel?

Step 3 reads: "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." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for heavy cream in Jägerschnitzel?

The entry for Jägerschnitzel calls for 1/4 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Jägerschnitzel dairy-free?

Yes. The dairy in Jägerschnitzel 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 Jägerschnitzel 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.

Serve it with

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