Entree: Germany – Jägerschnitzel (Hunter's cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour, plus 1 tbsp (8 g) for sauce
- 2 large eggs
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) dry breadcrumbs
- vegetable oil for shallow frying, about 1 cup (240 ml)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil (for sauce)
- 12 oz (340 g) cremini or white button mushrooms, sliced
- 1 small yellow onion, finely chopped, approx. 3 oz (85 g)
- 1 1/2 cups (360 ml) beef stock (or veal stock)
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1/2 tsp (1 g) dried thyme
- 2 tbsp (8 g) fresh parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Pat pork cutlets dry and, if necessary, pound gently to even thickness ≈ 1/4 inch (6 mm). Season both sides with salt, to taste, and black pepper, to taste.
2. Set up a breading station: place 1 cup (120 g) flour in a shallow dish; beat 2 large eggs with 2 tbsp (30 ml) milk in a second dish; place 1 1/2 cups (150 g) breadcrumbs in a third dish. Dredge each cutlet in flour, shake off excess, dip in egg wash, then press into breadcrumbs to coat evenly. Let rest on a rack for 10 minutes.
3. Heat about 1/2 cup (120 ml) vegetable oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat until shimmering (oil should reach about 350°F/175°C). Fry cutlets in batches 2–3 minutes per side until golden brown and an instant-read thermometer inserted into thickest part reads 145°F (63°C). Add more oil as needed between batches. Drain on paper towels and keep warm in a low oven (200°F/95°C).
4. Wipe skillet lightly and add 2 tbsp (30 g) butter and 1 tbsp (15 ml) vegetable oil over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add sliced mushrooms and cook 6–8 minutes until browned and liquid mostly evaporated.
5. Sprinkle 1 tbsp (8 g) flour over mushrooms, stir and cook 1 minute. Gradually stir in 1 1/2 cups (360 ml) beef stock, scraping browned bits from pan. Bring to a simmer and cook 4–5 minutes until slightly thickened.
6. Stir in 1/2 cup (120 ml) heavy cream, 1 tsp (5 ml) Worcestershire sauce (if using), and 1/2 tsp (1 g) dried thyme. Simmer gently 2–3 minutes until sauce coats the back of a spoon. Adjust seasoning with salt, to taste, and black pepper, to taste.
7. Return cutlets to the skillet or spoon sauce generously over individual cutlets on plates. Sprinkle with 2 tbsp (8 g) chopped fresh parsley and serve immediately.