Jägerschnitzel

GuteKueche’s jägerschnitzel uses supplied pork cutlets with a wheat-flour, egg and breadcrumb coating. A mushroom sauce is made in the same pan residue with onion, bacon, herb crème fraîche and supplied freshly pressed lemon juice.

The pork cutlets are lightly pounded to about one centimetre thick, seasoned with salt and ground black pepper, and cut at the edges. They turn in the wheat flour, are shaken lightly, pass through the beaten whole eggs and are coated in breadcrumbs without pressing the crumbs down.

Sunflower oil heats in a frying pan and the cutlets fry on both sides until golden brown. They are removed to a plate and held while the onion is peeled and chopped, the bacon cut small and the fresh button mushrooms cleaned and finely sliced.

The onion and bacon roast in the same pan residue. The mushrooms are added and cook for five to eight minutes, then herb crème fraîche goes in. Salt, ground black pepper and the supplied lemon juice season the sauce, which simmers for another fifteen minutes with frequent stirring.

The cutlets are arranged on plates, generously covered with the mushroom sauce and garnished with the recipe’s generic fresh herbs. Prepared spätzle may be served alongside as the selected optional side.