Jägerschnitzel German Schnitzel with Brown Jäger Sauce Red Cabbage Rotkohl

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.

Prepare the schnitzel by seasoning the pork cutlets with salt and pepper.

Dredge the pork cutlets in flour, shaking off the excess.

Dip the floured pork cutlets in beaten eggs, coating evenly.

Coat the pork cutlets with breadcrumbs, pressing gently to adhere.

Heat vegetable oil or clarified butter in a skillet over medium heat.

Add the breaded pork cutlets to the skillet and cook until golden brown, about 4-5 minutes per side.

Remove the schnitzel and keep warm.

In the same skillet, add the chopped onion and sauté until softened.

Add the sliced mushrooms and cook until browned.

Sprinkle in the flour and stir to combine.

Pour in the beef broth and bring to a simmer.

Stir in the heavy cream, soy sauce, Worcestershire sauce, and mustard; cook until slightly thickened.

Season the sauce with salt and pepper to taste.

Serve the schnitzel topped with the mushroom sauce and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens