How to make 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.

Flatten the pork cutlets or loin steak.

Season the pork with salt and pepper.

Dredge the pork in flour, shaking off excess.

Dip the floured pork in the beaten egg, coating well.

Coat the pork in breadcrumbs, pressing gently to adhere.

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

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

Remove the pork and keep warm.

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

Add the mushroom slices and cook until browned, about 5 minutes.

Dissolve the beef stock cube in 350 ml of water and pour it into the skillet, bringing to a simmer.

Stir in the sour cream and cornstarch, cooking until slightly thickened, about 2-3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens