Schnelles Jägerschnitzel Rezept von Steffen Henssler

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.

Halve the onion and slice it into fine strips.

Heat a skillet and add vegetable oil to sauté the onion until it has a nice color.

Slice the brown mushrooms into thick slices.

Add the mushrooms to the skillet with the onions and sauté them together.

Season the pork schnitzels on both sides with salt and pepper.

Dredge the pork in flour to help the egg adhere, then dip into beaten eggs.

Coat the pork with Panko breadcrumbs for a crunchier texture.

Fry the schnitzels in the skillet until golden brown, checking for doneness.

Add tomato paste to the skillet with the onions and mushrooms and sauté until well combined.

Sprinkle flour into the mixture to create a roux, stirring to avoid bitterness.

Gradually add vegetable broth to deglaze the pan and create a sauce.

Add heavy cream to the sauce and let it simmer until thickened.

Adjust seasoning with salt and pepper as needed.

Finish cooking the schnitzels and add a pat of butter to the skillet for flavor.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens