Jägerschnitzel with Mushroom gravy and Sauerkraut

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork loin

💰Cheaper: chicken breast

Chicken is often less expensive and widely available.

beef broth

🥗Healthier: vegetable broth

Vegetable broth is lower in calories and suitable for vegetarians.

butter

🥗Healthier: olive oil

Olive oil provides healthy fats and is lower in saturated fat.

Slice half a head of green cabbage.

Add salt to the cabbage and fold it in to draw moisture out.

Wait for the moisture to be drawn out to create a natural fermentation brine.

Wash mason jars with hot soapy water and sanitize with boiling water.

Pack the shredded cabbage into the jars, ensuring it is completely submerged using outer leaves as weights.

Let the jars sit at room temperature for a week to ferment.

Start the mushroom gravy by caramelizing onions in butter until lightly browned.

Add garlic and sweat for about 10 seconds.

Add button mushrooms to the pot and resist the urge to add water as they will leach out their liquid.

Cook the mushrooms until they are well cooked down.

Add equal parts butter and flour to create a roux and cook it lightly.

Pour in beef broth and add 2 teaspoons of balsamic vinegar, bringing it to a boil.

Let the gravy simmer for about 5 to 10 minutes, seasoning with salt and pepper.

Pound out the schnitzel and season with kosher salt and freshly cracked black pepper.

Dredge the schnitzel in flour, then dunk it in scrambled eggs, and coat with panko breadcrumbs mixed with chopped parsley.

Heat vegetable oil in a pan on medium to medium-high heat and add the schnitzel to the pan.

Add more oil if necessary to achieve an even sear and cook until browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens