Jägerschnitzel with Mushroom Gravy

Serves 4 · 25 min prep · 30 min cook

Ingredients

• 1.5 lb pork loin cutlets
• 1.25 cups all-purpose flour
• 3 large eggs
• 2 cups plain breadcrumbs
• 1.5 tsp salt
• 1 tsp black pepper
• 3/4 cup neutral oil
• 3 tbsp butter
• 12 oz cremini mushrooms
• 1 medium yellow onion
• 2 garlic cloves
• 1.5 cups beef broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme
• 1 tsp Worcestershire sauce

Instructions

1. 1Pound the pork cutlets between plastic wrap to an even quarter-inch thickness, then season both sides with salt and pepper.
2. 2Bread the cutlets by dredging in flour, dipping in beaten egg, and pressing into breadcrumbs until fully coated; set aside on a plate.
3. 3Heat oil in a large skillet over medium-high heat to about 350°F and fry the breaded cutlets 3 minutes per side until golden and cooked through; transfer to a warm plate and tent loosely with foil.
4. 4Pour off all but a thin film of oil from the same skillet, then melt the butter over medium heat.
5. 5Add sliced mushrooms and diced onion; sauté 6 to 8 minutes until the mushrooms release their liquid and turn deep golden brown.
6. 6Stir in minced garlic and cook 30 seconds until fragrant, then sprinkle a spoonful of the remaining flour over the vegetables and cook 1 minute to form a light roux.
7. 7Pour in beef broth while scraping up browned bits, add thyme and Worcestershire, and simmer 4 to 5 minutes until slightly thickened.
8. 8Stir in heavy cream, taste and adjust seasoning, then nestle the schnitzels back into the gravy or spoon the hot mushroom sauce generously over each cutlet and serve at once.