+ Add All Jaegerschnitzel with Mushroom Sauce Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Jaegerschnitzel with Mushroom Sauce
Rate this Recipe
Serves 4
Classic and incredibly flavorful, enjoy German cuisine at its finest!
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1 small shallot, chopped
3 tablespoons butter
8 oz mushrooms, sliced
1/2 cup pork broth
1/2 cup white wine
3/4 cup cream
5 tablespoons flour
1/4 teaspoon salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped
1 lb pork cutlets, cut 1/2 inch thick
1/4 teaspoon salt
Freshly ground pepper
Cayenne pepper, to taste
Directions:
Saute the shallot in 1 tablespoon of the butter until translucent. Add the mushrooms, brown for 5 minutes and add the broth and wine. Cook 3 minutes and add 1/2 cup of the half and half or cream. Bring to a boil and simmer for several minutes. Mix the remaining 2 tablespoons of cream with 2 tablespoons of flour. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
Add the parsley, salt and pepper. Keep warm. Lay out the cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less).
Melt the rest of the butter in a skillet. Dip in the rest of the flour mixed with pepper, salt and cayenne pepper. Shake off any extra flour and saute in 2 tablespoons butter for 3 minutes on each side. Spoon the sauce on the cutlets and serve.
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Jaegerschnitzel with Mushroom Sauce
Serves 4
Ingredients:
1 small shallot, chopped
3 tablespoons butter
8 oz mushrooms, sliced
1/2 cup pork broth
1/2 cup white wine
3/4 cup cream
5 tablespoons flour
1/4 teaspoon salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped
1 lb pork cutlets, cut 1/2 inch thick
1/4 teaspoon salt
Freshly ground pepper
Cayenne pepper, to taste
Directions:
Saute the shallot in 1 tablespoon of the butter until translucent. Add the mushrooms, brown for 5 minutes and add the broth and wine. Cook 3 minutes and add 1/2 cup of the half and half or cream. Bring to a boil and simmer for several minutes. Mix the remaining 2 tablespoons of cream with 2 tablespoons of flour. Add the flour slurry to the mushroom mixture and bring to a boil, stirring to avoid clumps.
Add the parsley, salt and pepper. Keep warm. Lay out the cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less).
Melt the rest of the butter in a skillet. Dip in the rest of the flour mixed with pepper, salt and cayenne pepper. Shake off any extra flour and saute in 2 tablespoons butter for 3 minutes on each side. Spoon the sauce on the cutlets and serve.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
