Jagerschnitzel - Pork schnitzel With Mushroom Red Wine Sauce
Recipe: #26565
July 15, 2017
Categories: Loins, Mushrooms, Austrian, Sunday Dinner, Wine, Fresh Tomatoes, more
"This dish goes well with a good Austrian/German mustard, red cabbage, spatzle or potato dumplings. Add a good Austrian/German beer and it's a golden meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (569.9 g)
- Calories 729.3
- Total Fat - 25.8 g
- Saturated Fat - 8.9 g
- Cholesterol - 357.9 mg
- Sodium - 1432 mg
- Total Carbohydrate - 45.3 g
- Dietary Fiber - 3.1 g
- Sugars - 5.1 g
- Protein - 73.4 g
- Calcium - 127.5 mg
- Iron - 5 mg
- Vitamin C - 13.7 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
Step 2
Season with salt and pepper. Beat eggs in a bowl; set aside.
Step 3
Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
TO MAKE THE SAUCE
Step 4
Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes.
Step 5
Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
Step 6
Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat.
Step 7
Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.
Tips
No special items needed.
1 Reviews
You'll Also Love
