A classic German hunter's cutlet, featuring tender pork pounded thin, breaded, and pan-fried to a golden-brown crisp. It's generously smothered in a rich, savory gravy made with fresh mushrooms, onions, and a hint of cream, creating the ultimate comfort food experience.
Prep20 min
Cook30 min
Servings4
Serving size: 1 schnitzel
618cal
40gprotein
54gcarbs
26g
Ingredients
4 pcs Boneless Pork Loin Cutlets (About 6 oz or 170g each, 1.5 lbs total)
0.75 cup All-Purpose Flour
1 tsp Paprika (Sweet or smoked)
2 pcs Large Eggs
1.5 cup Plain Breadcrumbs (Fine, dry breadcrumbs are traditional)
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
About Jagerschnitzel, Mashed Potatoes and Sauteed Green Beans with Bacon
Crispy cutlets with creamy mushroom gravy, fluffy mashed potatoes & fresh greens. A protein-packed comfort food!
This german_american dish is perfect for dinner. With 1277.51 calories and 62.99000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Yellow Onion (Medium, finely chopped)
3 cloves Garlic (Minced)
8 oz Cremini Mushrooms (Sliced)
0.25 cup Dry White Wine (Optional, for deglazing)
1.5 cup Beef Broth (Low sodium)
0.25 cup Heavy Cream
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Pork Cutlets
Place a pork cutlet between two sheets of plastic wrap or parchment paper.
Using the flat side of a meat mallet, pound the pork to an even thickness of about 1/4-inch (6mm). Repeat with all cutlets.
Season both sides of each pounded cutlet with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2
Set Up Breading Station
Arrange three shallow dishes. In the first, combine the all-purpose flour, paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
In the second dish, lightly beat the eggs with 1 tablespoon of water.
In the third dish, place the plain breadcrumbs.
3
Bread the Schnitzel
Working one at a time, dredge a pork cutlet in the seasoned flour, shaking off the excess.
Next, dip it into the egg wash, ensuring it's fully coated and allowing any excess to drip off.
Finally, press the cutlet firmly into the breadcrumbs, covering both sides completely. Set aside on a clean plate or wire rack.
4
Fry the Schnitzel
In a large, heavy-bottomed skillet, heat the canola oil over medium-high heat until it reaches 350°F (175°C) or shimmers.
Carefully place two breaded cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until deep golden brown and cooked through.
Remove the cooked schnitzel with tongs and place them on a wire rack to drain. This keeps the bottom crispy.
Repeat with the remaining two cutlets. Keep the first batch warm in a 200°F (95°C) oven if desired.
5
Make the Jäger Sauce (Mushroom Gravy)
Carefully pour out the hot frying oil from the skillet. Do not wipe the skillet clean.
Return the skillet to medium heat and melt the butter.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and sliced mushrooms. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 1 minute until the alcohol smell dissipates.
Gradually whisk in the beef broth. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly.
Reduce the heat to low and stir in the heavy cream. Let it warm through for 1-2 minutes, but do not let it boil. Season with additional salt and pepper to taste.
6
Serve
Place a warm, crispy schnitzel on each plate.
Generously spoon the hot mushroom gravy over the top.
Garnish with fresh chopped parsley and serve immediately with traditional sides like spaetzle, boiled potatoes, or red cabbage.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
6 slices thick-cut bacon (chopped into 1/2-inch pieces)
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 lb fresh green beans (trimmed)
0.25 cup chicken broth (can substitute with water)
0.5 tsp kosher salt (adjust to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
2
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
4
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
5
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
