Margarita's International Recipes

Germany

Jaegerschnitzel

Pork Cutlets with Mushroom Sauce


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This is one of those recipes that I cooked a long time ago and failed to write about in time. So I have no memory of making it, and only a vague memory of eating it. I thought it was good.


Jaegerschnitzel

Ingredients

    For the Sauce:

  • 1 Tbsp. butter
  • 1 shallot, chopped
  • 8 oz mushrooms, sliced
  • 1/2 cup beef or vegetable broth
  • 1/2 cup white wine
  • 1/2 cup + 2 Tbsp half and half or whipping cream, divided
  • 2 Tbsp flour
  • 3 Tbsp. chopped parsley
  • salt & pepper to taste

    For the Cutlets

  • 1 lb. pork cutlets
  • 3 Tbsp. flour
  • 1/4 tsp salt
  • black & cayenne pepper to taste
  • 2 Tbsp. butter, melted

Directions

For the Sauce

Place a skillet on the stover over medium heat and melt the butter. Add the shallot and saute untril transparent. Add the mushrooms and cook for five minutes, until they brown, stirring occasionally. Add the broth and wine and cook for 3 minutes. Add cup half and half, bring the sauce to a boil, then lower the temperature to low and simmer for five minutes. Season with salt and pepper, turn off heat and cover to avoid getting cold.

For the Cutlets

Cover the cutlets loosely with plastic wrap and pound with a kitchen mallet or tenderizer until they are 1/4 thick or thinner.

In a medium size bowl, mix together the flour, salt and peppers. Dip cutlets in the flour mixture, shaking of the excess.

Melt the butter in a skillet. Add the cutlets and cook for 3 minutes on each side. Reheat the sauce if necessary.

Transfer the cutlets to a servign plate and pour sauce over them.


Adapted from a recipe at About.com


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