Jägerschnitzel with Wild Mushroom Cream

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Jägerschnitzel with Wild Mushroom Cream, plated and ready to serve

Jägerschnitzel — the hunter’s schnitzel — is one of Germany’s most beloved comfort foods, and the mushroom sauce is where the artistry lives. Wild mushrooms, cream, onion, and a splash of brandy create a sauce of extraordinary richness and depth — Germany’s beloved ‘Hunter’s Schnitzel’ at its finest. The almond-breaded schnitzel provides a satisfying crunch that holds up beautifully under the weight of all that sauce.

What You’ll Need

Ingredients for Jägerschnitzel with Wild Mushroom Cream

Jägerschnitzel with Wild Mushroom Cream

Pounded pork schnitzel golden-fried to a shattering almond crust, draped with a voluptuous wild mushroom and cream sauce.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 4 pork loin cutlets (150g each)
  • 80 g almond flour
  • 2 large eggs beaten
  • 40 g Parmesan finely grated
  • 300 g mixed wild mushrooms sliced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 100 ml dry brandy or cognac
  • 200 ml heavy cream
  • 100 ml beef stock
  • 3 tbsp butter + oil for frying
  • Fresh thyme and parsley

Instructions

  • Pound cutlets to 5mm between cling film. Season with salt and pepper.
  • Mix almond flour and Parmesan. Dip cutlets in egg, then almond mixture.
  • Fry in butter + oil over medium-high heat 3–4 min per side until golden. Keep warm.
  • In same pan, sauté shallot and garlic 3 min. Add mushrooms, cook over high heat 6 min.
  • Pour in brandy, reduce 2 min. Add cream and stock. Simmer 8 min. Season. Serve over schnitzel.

Nutrition

Serving: 1serving | Calories: 580kcal | Protein: 45g | Fat: 38g | Fiber: 2g
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Cooking Jägerschnitzel with Wild Mushroom Cream in the kitchen

Health Benefits

  • Pork loin is one of the leanest protein sources with exceptional B-vitamin content.
  • Wild mushrooms contain ergosterol, a vitamin D precursor studied for its potential role in immune function.
  • The brandy reduction contributes polyphenol compounds alongside the dish’s overall flavor depth.

Pairs Well With

  • Creamed Spinach with Nutmeg
  • Green Bean Salad with Hot Bacon Dressing
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