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 schnitzel until thin and even.

Season the schnitzel with salt and black pepper.

Dredge the schnitzel in flour, shaking off excess.

Dip the floured schnitzel in beaten eggs, coating well.

Coat the schnitzel in breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium heat until shimmering.

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

Remove the schnitzel and keep warm.

In the same skillet, add butter and sauté chopped onions until translucent.

Add sliced mushrooms and cook until browned, about 5 minutes.

Pour in beef broth and bring to a simmer.

Stir in heavy cream and cook until slightly thickened, about 2-3 minutes.

Season the sauce with salt and black pepper to taste.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens