Schnitzel with Jägersauce
A classic German dish, Schnitzel with Jägersauce (Hunter's Sauce) is a hearty meal that's perfect for a cold winter's night. The schnitzel is crispy and tender, while the sauce is rich and savory.
Ingredients - Serves 4
- Salt and pepper - To taste
- Cornstarch - 1 tablespoon
- Red wine - 1/2 cup
- Beef broth - 1 cup
- Garlic - 2 cloves, minced
- Onion - 1, chopped
- Mushrooms - 2 cups, sliced
- Butter - 4 tablespoons
- Breadcrumbs - 1 cup
- Eggs - 2
- Flour - 1 cup
- Pork loin - 4 slices
Let's Get Started
- Pound the pork loins to about 1/4 inch thickness.
- Dredge each piece in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Heat 2 tablespoons of butter in a pan and fry the schnitzels until golden brown on both sides. Remove and set aside.
- In the same pan, add the remaining butter, onions, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
- Add the beef broth and red wine to the pan. Bring to a boil and let it simmer for about 10 minutes.
- Mix the cornstarch with a little water to make a slurry, then stir it into the sauce to thicken.
- Season the sauce with salt and pepper to taste.
- Serve the schnitzels with the Jägersauce poured over the top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 600
- Fat: 30g
- Carbs: 40g
- Protein: 50g
- Sodium: 1500mg
- Sugar: 10g
