Jägerschnitzel Recipe

Arrange the pork loin chops on a cutting board, cover them with plastic wrap, then pound them with a meat mallet until they are around ¼ to ½-inch thick. Season both sides with salt and black pepper and set aside.
Meanwhile, you'll need three shallow bowls to set up the dredging station. Add the flour to the first bowl, whisk together the eggs and chicken broth in the second bowl, and combine the panko breadcrumbs with the garlic powder, onion powder, parsley, and thyme in the third bowl.
Once everything is prepared, preheat about 4 inches of vegetable oil in a deep skillet over medium-high heat until it reaches around 325 degrees Fahrenheit.
As the oil is heating up, dredge each pork chop in the flour first, shaking off any excess, then dip each one into the egg mixture and coat with the breadcrumbs, pressing the breadcrumbs onto the meat.
Add the breaded pork chops, two at a time, to the oil and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels and let the oil come back to temperature before frying the remaining two chops.
To make the gravy, begin by heating a large cast-iron pan or skillet over medium heat and cook the bacon for 7 minutes, until crispy.
Once the bacon is crispy, add the onion and butter, then cook until the onions are soft, about 5 minutes. Add the sliced mushrooms and cook until they start to soften and caramelize, about 5-8 minutes.
Add the garlic and cook for 30 seconds or until fragrant, then sprinkle in the flour and cook for 2 minutes, stirring constantly.
Add the beef broth, Worcestershire, mustard, salt, and pepper, and bring to a simmer. Cook until the gravy thickens, about 5-7 minutes. If using, stir in the heavy cream or half and half and cook until just heated.
Top each pork schnitzel with a generous spoonful of gravy and garnish with freshly chopped parsley if desired.

Ingredients

For the Bacon and Mushroom Gravy

Instructions

Notes

Nutrition