Hunter’s Schnitzel – Jagerschnitzel
Ingredients
Schnitzel:
1 pound pork loin butterflied
½ cup flour
2 large eggs lightly beaten
1 cup bread crumbs
4 tablespoons butter unsalted
2 tablespoons vegetable oil
Mushroom Sauce:
16 ounces white mushroom sliced
3 slices bacon sliced
1 medium onion finely diced
½ cup heavy cream
½ cup beef broth
1 teaspoon thyme fresh if possible, minced
3 tablespoons parsley minced
Directions
Slice pork loins lengthwise in half. Season both sides with salt and pepper. Place a plastic wrap on top of the pork loin. Pound with the flat side of a meat tenderizer* until meat is about ¼ inch thick.
Prepare three shallow bowls. Add flour into the first, two lightly beaten eggs in the second, and breadcrumbs** into the third.
Dredge tenderized pork cutlets in flour. Shake off excess. Dip cutlet into the egg wash. Transfer into the bowl with the breadcrumbs and coat well.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-high heat. Once hot, fry pork cutlets until golden-brown and crispy. About 3-4 minutes on each side.
Transfer cutlets onto a plate and cover with aluminum foil to keep warm.
Add mushrooms to the same skillet. Cover with a lid and simmer until the mushrooms are tender. About 3 minutes. Remove the mushrooms from the skillet. Cover to keep warm.
Add bacon to the skillet and fry until they begin to crisp. Add onions and saute with the bacon until tender. Next, add mushrooms back into the skillet. Mix well.
Add beef broth, heavy cream, and thyme. Simmer on medium heat until the liquid has reduced by about half. Add fresh parsley and season to taste with salt and pepper.
