Recipe Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

💰Cheaper: smoked turkey

Smoked turkey provides a lower-fat alternative while still adding flavor.

Pound the pork loin portions to an even thickness and season with salt, black pepper, granulated garlic, and paprika.

Dredge each pork portion in all-purpose flour, shaking off excess.

Dip the floured pork in a mixture of beaten egg, milk, and mustard, allowing excess to drip off.

Coat the pork in a mixture of crushed unsalted crackers and panko bread crumbs, pressing gently to adhere.

Heat olive oil and unsalted butter in a large skillet over medium heat until shimmering.

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

Remove the cooked pork and keep warm on a plate.

In the same skillet, add diced bacon and cook until crispy, about 4-5 minutes.

Add sliced mushrooms and diced onion to the skillet and sauté until mushrooms are browned, about 5-7 minutes.

Pour in beef stock and red wine, bringing to a simmer and scraping up any browned bits from the skillet.

Simmer until the sauce thickens slightly, about 3-4 minutes, and season with salt and pepper to taste.

Serve the schnitzel topped with the bacon mushroom gravy and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens