Jägerschnitzel with Zesty Dijon Sauce

Jägerschnitzel is a classic German dish featuring breaded and fried pork cutlets served with a rich mushroom sauce. The twist in this recipe is the addition of a zesty Dijon sauce that complements the traditional flavors perfectly.

Ingredients:

4 pork cutlets
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
1 cup vegetable oil for frying
2 tablespoons butter
1 onion, finely chopped
1 cup mushrooms, sliced
1 cup beef broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon chopped parsley

Instructions:

1. Prepare the Pork Cutlets:

Season the pork cutlets with salt and pepper.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dip each cutlet first in flour, then in egg, and finally in breadcrumbs, ensuring an even coating.

2. Fry the Cutlets:

In a large skillet, heat the vegetable oil over medium-high heat.
Fry the breaded cutlets until golden brown on both sides, about 3-4 minutes per side.
Remove the cutlets and place them on a paper towel-lined plate to drain excess oil.

3. Make the Mushroom Sauce:

In another pan, melt the butter over medium heat.
Add the chopped onion and cook until translucent.
Add the sliced mushrooms and cook until they’re soft and lightly browned.
Pour in the beef broth and let it simmer for a few minutes.
Stir in the heavy cream and let the sauce thicken, which should take about 5 minutes.

4. Prepare the Dijon Sauce:

In a small bowl, mix the Dijon mustard and chopped parsley with a little bit of water to thin it out if necessary. Set aside.

5. Assemble the Dish:

Place the fried pork cutlets on serving plates.
Spoon the mushroom sauce generously over the cutlets.
Drizzle a bit of the zesty Dijon sauce on top for an extra kick.

Serving Suggestion: Serve this Jägerschnitzel with Zesty Dijon Sauce alongside mashed potatoes or spaetzle and a side of green vegetables for a complete meal.

Enjoy your delicious German-inspired meal with a fresh twist!