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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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