Can’t make it to Germany for Oktoberfest this year? No worries, make up a batch of delicious schnitzel! Serve with a nice cold beer right in the comfort of your own home. No lederhosen required!
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
- 4 boneless, skinless pork chops
- 1 cup flour
- 2 eggs, beaten
- 1 cup traditional unseasoned breadcrumbs
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil
- 4 tablespoons butter
For the Mushroom sauce/Jägerschnitzel
- 1 tablespoon olive oil
- 12 medium cremini mushrooms, sliced
- 1/2 cup yellow onion, finely diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon salted butter
- 1 tablespoon lemon juice
- ¼ cup parsley, finely chopped
First we will prepare the pork. Lay the pork chops between two layers of plastic wrap and pound them using a meat mallet until they are ½ centimeter thick. Season each piece of pork with a pinch of salt and pepper and set aside.
Next, set up your breading station. Place the flour onto a large dinner plate, crack the eggs into a large shallow bowl and beat until scrambled, and place both types of breadcrumbs onto a large dinner plate and mix together. Season each (flour, eggs, and breadcrumbs) with salt and pepper. Bread the pork by dipping it in the flour to coat, then into the eggs, and then into the breadcrumbs. Shake off any excess and reserve on a sheet pan. Repeat until all the pork is fully breaded.
Next, heat a large frying pan or cast iron pan over medium-high heat. Add a tablespoon of butter and a tablespoon of olive oil (per batch) and heat until the butter begins to bubble and foam. Place the pork into the pan and fry until golden brown (2-3 minutes per side). Flip the pork and cook again for another 2-3 minutes or until fully cooked. Work in batches, adding a tablespoon of butter and a tablespoon of olive oil at a time to ensure that the pork gets evenly browned.
You can serve these with a squeeze of lemon and a garnish of parsley, or you can transform these humble schnitzel into Jägerschnitzel with a rich and creamy mushroom sauce.
Schnitzel + Mushroom Sauce = Jägerschnitzel
To make the mushroom sauce, heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced onions, sliced mushrooms, salt and pepper. Sauté these together until the onions and mushrooms have softened. Next, add the thyme and cook for one minute.
Next, add the flour and mix it into the mushrooms to combine. Cook the flour for 2-3 minutes to remove the raw flour taste. Next, add the chicken stock and use a whisk to stir everything together and to remove any floury lumps. Cook over medium-low heat for 5 minutes, until thickened. To finish off the sauce, add a nob of butter (~1 teaspoon), a squeeze of lemon (~1 tablespoon) and a sprinkling of chopped parsley.
To serve, spoon the mushroom sauce over a warm schnitzel and enjoy warm.