Jägerschnitzel with Creamy Mushroom Sauce
Golden brown pan-fried schnitzel under a creamy mushroom sauce, the tavern classic for your home.
- Preparation
- 15 min
- Cook/bake time
- 25 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
A juicy pork schnitzel, pan-fried briefly and hot, served with a thick cream sauce full of roasted cremini mushrooms and onions. The trick is to fry the mushrooms until they are properly brown before adding the cream, which gives the sauce its nutty aroma. Spaetzle, ribbon noodles, or french fries go well with this.
Step-by-step instructions
- 1
Fry the schnitzel
Season the schnitzels with salt and pepper. Heat the clarified butter strongly and fry the schnitzels for 2 to 3 minutes per side until golden brown. Take them out and keep them warm.
- 2
Roast the mushrooms
Add the mushrooms to the hot pan and fry them at first without stirring until they really take on color. Only salt them after that, because if salted early they draw water and boil instead of roasting.
- 3
Start the sauce
Add the shallots and garlic and fry them briefly. Deglaze with white wine, let it boil down, then pour in the broth and reduce it by half.
- 4
Refine
Stir in the cream and mustard and let the sauce simmer for 3 to 4 minutes until thick. Season to taste with salt and pepper and stir in the parsley at the end.
- 5
Serve
Briefly warm the schnitzels in the sauce or pour the sauce generously over them. Spaetzle or ribbon noodles pair perfectly with this.
Our best tips
- Never wash mushrooms, just brush or wipe them off, otherwise they soak up water and will not brown.
