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Jagerschnitzel - Pork schnitzel With Mushroom Red Wine Sauce

Here's how you make Jagerschnitzel - Pork schnitzel With Mushroom Red Wine Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 22 ounces boneless pork loin (8 in total, 3 oz. each)
  • Salt and pepper, to taste
  • 3 large eggs
  • 1 cup all-purpose flour
  • 2 cups bread crumbs
  • Oil (vegetable oil, 1/2 cup)
  • 1 tablespoon butter
  • 3 cups sliced mushrooms (a mixture of button and chanterelle)
  • 1 yellow onion chopped (small onion)
  • 2 tomatoes, whole (preferably roma)
  • 1/2 cup beef broth
  • 1 cup red wine (preferabley Austrian/German)
  • 2 sprigs thyme (fresh, leaves only)
  • 1/4 teaspoon minced rosemary (fresh)
  • Dried marjoram, 1 dash
  • 1 bay leaf
  • Salt and pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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