How to make a quick German Schnitzel with Hunter Sauce (Jägersoße) ✪ MyGerman.Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 425°F for the fries.

Prepare the potatoes by cutting them into fries and soaking them in water for an hour.

Drain the water from the potatoes and place them in a larger bowl.

Add olive oil and salt to the potatoes and mix well to coat.

Place the fries on a baking sheet and put them in the oven once it reaches the right temperature.

Take 2 eggs and set them aside for the schnitzel.

Prepare a plate with breadcrumbs and another with flour.

Dredge each pork chop in flour, coating both sides.

Dip each floured pork chop into the scrambled eggs, ensuring both sides are coated.

Coat each egg-dipped pork chop in breadcrumbs, pressing to adhere on both sides.

Heat a large skillet with plenty of olive oil over medium heat.

Add the breaded pork chops to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.

Remove the schnitzels from the skillet and keep warm.

In the same skillet, add chopped onions and cook until softened.

Add whipping cream to the skillet and let it boil for a bit, stirring occasionally.

Check the fries in the oven to ensure they are cooking properly.

Carefully remove the schnitzels from the skillet to prevent them from drying out.

Serve the schnitzels with the sauce and fries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens