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)
Soft, chewy little egg noodles that are wonderfully comforting and versatile. This classic German-American side dish is perfect for soaking up rich gravies from roasts or stews, and comes together in under 30 minutes.
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.
This german_american dish is perfect for dinner. With 1234.74 calories and 67.56g 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.
359cal
11gprotein
49gcarbs
13gfat
Ingredients
2 cups All-Purpose Flour (Sifted)
2 pcs Large Eggs (Lightly beaten)
0.5 cup Whole Milk (Can substitute with water for a less rich noodle)
1 tsp Salt (For the batter)
0.25 tsp Ground Nutmeg (Freshly grated is best)
3 tbsp Unsalted Butter (For finishing)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Prepare the Batter
In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
2
Set Up for Cooking
While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
3
Cook the Spätzle
Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
4
Finish and Serve
In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
Remove from heat, garnish with freshly chopped parsley, 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.
