Jagerschnitzel with Mushroom Gravy: Oma's Jägerschnitzel Sosse

Method16 steps · about 50 min

1. 1

   Step 1: Melt all 28 g gravy butter in a skillet over medium-high heat. Add the 3 diced bacon slices and the diced onion (1). Cook for about 5–7 minutes until the onion is translucent and the bacon has rendered its fat. Keep the 42 g frying butter for step 13.

   Cook bacon and onion for gravy · 7 minUses 28 g butter for gravy · 3 bacon slices, diced · 1 onion, diced

2. 2

   Step 2: Add all 454 g sliced button mushrooms to the actual cooked bacon-onion mixture from step 1. Fry for about 5 minutes until tender, stirring constantly so the onion does not burn.

   Fry mushrooms while stirring · 5 minUses all cooked bacon, onion and actual gravy-butter drippings from step 1 · 454 g sliced button mushrooms

3. 3

   Step 3: Mix all 15 g tomato paste and 480 ml ready beef broth into the actual bacon-onion-mushroom pan from step 2, lifting the browned bits.

   Uses all actual cooked mushrooms, bacon, onion and drippings from step 2 · 15 g tomato paste · 480 ml ready beef broth

4. 4

   Step 4: Stir all 7 g paprika into the actual broth, tomato paste, bacon and mushroom mixture from step 3. Season with the separate qualitative gravy salt and ground black pepper to taste. Keep all 3 g measured cutlet salt for step 10.

   Uses all actual bacon-mushroom mixture with paste and broth from step 3 · 7 g paprika · gravy salt, to taste · ground black pepper, to taste

5. 5

   Step 5: Bring the actual seasoned sauce from step 4 to a boil, reduce the heat and simmer gently for about 5 minutes, until slightly thickened.

   Simmer seasoned mushroom gravy · 5 minUses all actual seasoned bacon-mushroom broth mixture from step 4

6. 6

   Step 6: If the actual sauce from step 5 needs thickening, mix 16 g corn starch with 30 ml separate cold slurry water until smooth. Keep this actual prepared slurry for step 7; you may need only part of it. If the sauce is already thick enough, leave both optional supplies unused.

   Uses optional 16 g corn starch for preparing a slurry · optional 30 ml separate cold slurry water

7. 7

   Step 7: If needed, stir only enough of the actual smooth optional slurry from step 6 into the actual simmered sauce from step 5 to reach the thickness you want. Simmer while stirring until the added starch has thickened. If no thickening is needed, carry the sauce forward without slurry; do not force the whole 16 g/30 ml batch into the pot.

   Uses all actual sauce after the 5-minute simmer in step 5 · only the needed amount of actual optional slurry prepared in step 6

8. 8

   Step 8: Stir all 8 g chopped fresh parsley and 60 g sour cream into the actual sauce from step 7. Taste and adjust with qualitative gravy salt and ground black pepper only as needed. Cover and keep warm over very low heat while making the schnitzel, without boiling the sour cream.

   Uses all actual mushroom sauce at the desired thickness from step 7 · 8 g chopped fresh parsley · 60 g sour cream · additional gravy salt only as needed · additional ground black pepper only as needed

9. 9

   Step 9: Preheat the oven to 70°C/160°F for briefly keeping finished schnitzel warm. Line a baking sheet with parchment and set out a paper-towel-lined plate for draining.

10. 10

    Step 10: Sprinkle all 4 thin pork cutlets with the 15 ml seasoning lemon juice and all 3 g measured cutlet salt. Reserve the separate whole sliced lemon for garnish in step 16.

    Uses 4 thin pork cutlets, about ¼ inch thick or less · 15 ml cutlet-seasoning lemon juice · 3 g salt for all 4 pork cutlets

11. 11

    Step 11: Set out three shallow bowls. Put about 65 g available flour in the first. Beat the 1 large egg with all 45 ml egg-wash water in the second. Put about 150 g available breadcrumbs in the third. These are breading supplies; actual coating uptake will depend on the cutlets.

    Uses about 65 g available breading flour · 1 large egg · 45 ml egg-wash water · about 150 g available breadcrumbs

12. 12

    Step 12: Dredge each of the actual seasoned pork cutlets from step 10 in the flour station from step 11, then the actual prepared egg-water wash, then the breadcrumb station. Set all 4 breaded cutlets on a plate. Use only the coating that adheres; discard leftover meat-contact flour, wash and crumbs.

    Uses all 4 actual seasoned pork cutlets from step 10 · only flour coating actually used from the station in step 11 · only egg-water wash actually adhering from step 11 · only breadcrumb coating actually used from the station in step 11

13. 13

    Step 13: Heat all 42 g schnitzel-frying butter and 45 ml selected vegetable oil over medium heat in a large skillet. The 28 g sauce butter has already been used; do not add it again.

    Uses 42 g schnitzel-frying butter · 45 ml vegetable oil for frying schnitzel

14. 14

    Step 14: Fry the actual 4 breaded pork cutlets from step 12 in the actual hot butter-oil pan from step 13, working in batches without crowding. Fry each batch for about 3 minutes on the first side and about 3 minutes on the second, until golden and the pork reaches 63°C/145°F; let each cooked cutlet rest at least 3 minutes before eating. The timing is per side and per batch, not 3 minutes for all 4 cutlets. Repeat for every cutlet.

    Uses all 4 actual breaded pork cutlets from step 12, fried in uncrowded batches · actual hot frying butter-and-oil pan from step 13

15. 15

    Step 15: Briefly drain each actual cooked schnitzel from step 14 on the paper-towel-lined plate, then put it on the baking sheet in the 70°C/160°F oven while finishing the remaining batches. Keep all finished schnitzel warm only as needed for immediate serving and allow each cutlet its at least 3-minute rest.

    Uses all actual cooked schnitzel from step 14, drained and briefly kept warm

16. 16

    Step 16: Serve all 4 actual cooked breaded schnitzel from step 15 with the actual warm finished mushroom gravy from step 8. Garnish with the separate sliced lemon (1). Ready mashed potatoes are an optional side. Refrigerate leftovers promptly.

    Uses all 4 actual cooked, rested and warm schnitzel from step 15 · all actual finished warm bacon-mushroom gravy from step 8 · 1 lemon, sliced for garnish · optional ready mashed potatoes for serving