Jagerschnitzel

1. 1
   prep · ~8 min

   Pound and season the pork cutlets.

   1.Place each piece of pork loin between two sheets of plastic wrap.

   2.Pound evenly to 1/4-inch thickness using a meat mallet or rolling pin.

   3.Season both sides of each cutlet with half the salt and a pinch of black pepper.

   TIPPound from the center outward for even thickness without tearing the meat.
2. 2
   prep · ~2 min

   Set up the breading station.

   1.Place flour in the first shallow dish.

   2.Place beaten eggs in the second shallow dish.

   3.Place breadcrumbs in the third shallow dish.

   TIPUse one hand for dry ingredients and the other for wet to keep the process clean.
3. 3
   fry · ~15 min

   Bread and fry the cutlets.

   1.Heat oil in a large cast iron skillet over medium-high heat until shimmering.

   2.Dredge each cutlet in flour, then dip in egg, then coat thoroughly in breadcrumbs.

   3.Fry breaded cutlets for 3-4 minutes per side until deeply golden and crisp.

   4.Transfer to a wire rack to drain. Work in batches if needed to avoid crowding.

   TIPThe oil should be at 350°F. Test with a breadcrumb — it should sizzle immediately.
4. 4
   saute · ~10 min

   Sauté the aromatics and mushrooms.

   1.In the same skillet, discard most of the oil and add butter over medium heat.

   2.Add chopped onion and cook until softened, about 4 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   4.Add sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

   5.Season with the remaining salt.

   TIPDon't stir the mushrooms too often. Let them develop a deep, golden fond before moving them.
5. 5
   saute · ~8 min

   Build the mushroom gravy.

   1.Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook the flour.

   2.Stir in the tomato paste until incorporated.

   3.Gradually pour in the water, stirring constantly to prevent lumps.

   4.Bring the gravy to a gentle simmer and cook until thickened, about 5 minutes.

   5.Stir in the lemon juice and adjust seasoning if needed.

   TIPFor a richer flavor, let the gravy simmer gently for an extra 5 minutes.
6. 6
   assemble · ~2 min

   Plate the Jagerschnitzel.

   1.Place a crispy pork cutlet on each plate.

   2.Spoon a generous amount of hot mushroom gravy over the schnitzel.

   3.Garnish with chopped fresh parsley.

   TIPPour the gravy just before serving so the cutlet stays crispy underneath.

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