Jagerschnitzel(Veal In Brown Gravy And Mushrooms)
Jagerschnitzel features tender veal or pork cutlets fried to a golden crisp, then topped with a rich mushroom and bacon gravy infused with wine, onions, and herbs. The dish offers hearty flavors perfect for a comforting dinner, complemented by a touch of sour cream for creaminess and freshness.
Ingredients
- 1 lb. boneless pork or veal cutlets ⓘ
- 2 eggs, beaten ⓘ
- 1/2 cup bread crumbs ⓘ
- oil ⓘ
- 2 oz. bacon, diced ⓘ
- 4 oz. onions, chopped ⓘ
- 8 oz. mushrooms, sliced ⓘ
- 1 Tbsp. tomato paste ⓘ
- 1/2 cup water ⓘ
- 1/2 cup dry wine ⓘ
- dash of thyme ⓘ
- pepper ⓘ
- salt ⓘ
- 1/2 tsp. paprika ⓘ
- 1 Tbsp. parsley ⓘ
- 2 Tbsp. sour cream ⓘ
Instructions
- Heat oil in a large skillet over medium heat.
- Pound the cutlets with a meat tenderizer to flatten them.
- Season the cutlets with salt and pepper, then dredge them in beaten eggs.
- Coat the cutlets evenly with bread crumbs.
- Place the cutlets into the skillet and fry until golden brown, about 1-2 minutes on each side.
- Remove the meat from the skillet and drain on paper towels.
- Keep the meat warm in the oven while making the gravy.
- In the same skillet, cook the diced bacon until crispy.
- Add chopped onions and cook until softened.
- Stir in sliced mushrooms and cook until browned.
- Mix in tomato paste, water, dry wine, thyme, paprika, salt, and pepper.
- Simmer the gravy until slightly thickened.
- Return the meat to the skillet to coat with the gravy and heat through.
- Finish by stirring in sour cream and parsley before serving.
Tips & Substitutions
For a crispier coating, consider using panko breadcrumbs instead of regular ones. If you want a richer flavor, substitute half of the water with beef broth. To keep the cutlets tender, avoid overcooking them. You can also use chicken or turkey cutlets for a variation on this dish. Serve with a side of Squash-Potato-Onion Casserole for a delightful meal.
Serving Suggestions
Serve the Jagerschnitzel over a bed of buttered noodles or spaetzle, allowing the gravy to soak into the carbs. A side of sautéed green beans or a fresh salad balances the richness of the dish. For a complete meal, pair it with a glass of dry white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the schnitzel in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This method helps maintain the crispiness of the coating compared to microwave reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Jagerschnitzel(Veal In Brown Gravy And Mushrooms) contains roughly 1334 calories, with 12g protein, 46g carbohydrates, and 123g fat. It is an excellent source of vitamin D (74% of the Daily Value), vitamin C (70% of the Daily Value), and iron (43% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2121mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes, you can substitute chicken cutlets for veal. The cooking times may vary slightly, as chicken may require a bit longer to cook through. Ensure the internal temperature reaches 165°F for safe consumption.
How can I make the gravy thicker?
To thicken the gravy, you can create a slurry with cornstarch and water, adding it gradually to the simmering gravy. Alternatively, allow it to simmer longer to reduce and concentrate the flavors. Just be careful not to overcook it.
What can I serve with Jagerschnitzel?
Jagerschnitzel pairs beautifully with buttered noodles or spaetzle, as well as sides like sautéed vegetables or a light salad. For a comforting twist, consider serving it with creamy mashed potatoes or a hearty portion of 'Jack'S' Crock-Pot Beans.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).