1/1 Photo of Jaeger Schnitzel
This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well.
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Units: US | Metric
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 butterflied pork loin chops, each cut in half (1 1/2 pounds)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 (8 ounce) package fresh mushrooms, sliced
- 1 shallot, diced
- 3/4 cup water
- 1/4 cup red wine
- 1 (3/4 ounce) package mushroom gravy mix
- 1 tablespoon fresh parsley, chopped
- 1Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
- 2In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
- 3Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
- 4Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.
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Nutritional Facts for Jaeger Schnitzel
Serving Size: 1 (386 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 776.1
- Calories from Fat 457
- Total Fat 50.7 g
- Saturated Fat 16.5 g
- Cholesterol 193.8 mg
- Sodium 664.9 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 1.3 g
- Sugars 1.5 g
- Protein 56.2 g