How to Make Jagerschnitzel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork schnitzel

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and often less expensive than pork.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in calories and can be made easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to its monounsaturated fats.

Pound the pork chops until thin and even, about an inch thick.

Beat 1 egg in a shallow bowl and season with salt and black pepper.

In another bowl, combine 1 cup breadcrumbs and 1 tablespoon all-purpose flour, seasoning with salt and black pepper.

Dredge the pounded pork in the egg, then coat with the breadcrumb mixture, pressing gently to adhere.

Heat vegetable oil in a frying pan over medium-high heat until shimmering.

Carefully transfer the schnitzel into the hot oil and cook until browned on both sides, checking with an instant-read thermometer for doneness (145°F).

Remove the schnitzel and place on a fresh plate.

Clean the pan to remove burnt bits, then melt 2 tablespoons of butter in the pan.

Add 1 tablespoon of flour to the melted butter and cook until lightly browned.

Add chopped onion and mushrooms to the pan and cook until softened and browned.

Dissolve 1 teaspoon of bouillon in 1.5 cups of water and add to the pan, bringing to a boil before reducing to a simmer for 20 minutes.

Mix 1/2 cup sour cream with 1 tablespoon cornstarch, then stir into the gravy gently, ensuring it does not boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens