Yesterday, I had a craving for German food. I landed on this dish, and it was just what I needed. I served this with spaetzle, and it was perfect. Straight from the Black Forest, give it a try. You’ll love it!
Pork Schnitzel with Jagermeister Sauce
Famous German dish with thin pan-fried pork chops and a mushroom hunter sauce
Ingredients
Equipment
Method
- season the pork chops with salt and ground black pepper.
- Add the egg to a bowl and lightly beat Place the flour and breadcrumbs in two separate plates
- Dredge the pork chops in the flour, the egg, and the breadcrumbs. Coat both sides and shake off the excess crumbs - fry immediately.)
- Use a generous amount of any cooking oil with a high smoking point and heat to 330 degrees F. Fry the Schnitzel for 2-3 minutes on each side until a deep golden brown. Drain on paper towels.
- Jagermeister (Hunter) Sauce
- Melt two tablespoons of the butter in a large skillet over medium-high heat and fry the onions until they start to carmelize. Add the garlic and cook another minute.
- Add all the mushrooms and cook for 7-8 minutes or until golden and the mushrooms have released their moisture.
- Add four tablespoons of butter and melt. Combine flour with one tablespoon of salt, add the flour to the mushrooms, and cook for about three minutes, stirring constantly.
- Add the beef stock, vinegar, thyme, sugar, salt and pepper. Whisk constantly until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5 minutes. Add salt and pepper to taste.
- Top the schnitzel, but don't drench them. Serve immediately.
Atmosphere
A great German dish calls for a cool, crispy Kabinette to cut the richness of the Hunter sauce. Add the Ride of the Valkyries in the background, and you’ll be transported to the Black Forest!
