Jägerschnitzel

Ingredients

• 4 boneless pork loin cutlets (about 5 oz each), pounded to 1/4-inch thickness
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 4 tbsp clarified butter or neutral oil, for frying the schnitzel
• 3 tbsp butter (for the sauce)
• 1 small onion, finely diced
• 10 oz button or cremini mushrooms, sliced
• 1 tbsp tomato paste
• 1/3 cup dry white wine
• 1 cup beef stock
• 1/2 cup heavy cream or sour cream
• 1 tsp Dijon mustard
• Salt and black pepper, to taste (for the sauce)
• 1 tbsp chopped parsley, for garnish

Before you cook

• Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pan until about 1/4-inch thick
• Season both sides of each cutlet with salt and pepper
• Set up three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs
• Dice the onion and slice the mushrooms, then pat the mushroom slices dry with paper towels
• If using sour cream, measure it into a small separate bowl for tempering later

Steps

1. Dredge one pork cutlet in the flour, shaking off the excess
2. Dip the floured cutlet into the beaten egg, letting the excess drip off
3. Press the cutlet into the breadcrumbs, coating both sides evenly, and set it on a plate
4. Repeat breading the remaining cutlets the same way
5. Heat the clarified butter in a large skillet over medium-high heat until shimmering
6. Lay the breaded cutlets in the hot skillet without crowding them and fry for 3 minutes per side, until deep golden and cooked through
7. Transfer the fried cutlets to a plate lined with paper towels and tent loosely with foil to keep warm
8. Wipe out the skillet and melt the 3 tablespoons of butter over medium-high heat
9. Add the diced onion and cook for 2 minutes until softened
10. Add the sliced mushrooms in a single layer, without stirring, and let them sear undisturbed for 2 minutes to brown
11. Stir the mushrooms and continue cooking for 4 more minutes until deeply browned and any released liquid has cooked off
12. Stir in the tomato paste and cook for 1 minute until it darkens slightly
13. Pour in the white wine and scrape the bottom of the pan to loosen any browned bits
14. Let the wine bubble for 1 minute until mostly reduced
15. Pour in the beef stock and bring the sauce to a simmer
16. Simmer the sauce for 8 minutes, stirring occasionally, until it has reduced and thickened slightly
17. Spoon 2 tablespoons of the hot sauce into the bowl of cream (or sour cream) and stir to temper it
18. Stir the tempered cream back into the skillet along with the Dijon mustard
19. Simmer gently for 2 minutes without letting it boil, then season with salt and pepper to taste
20. Plate each schnitzel and spoon the mushroom sauce over just before serving, so the breading stays crisp under the sauce
21. Sprinkle with chopped parsley and serve with spätzle or fried potatoes