Jaegerschnitzel (schnitzel with mushroom sauce)

Hearty and comforting, this is a tasty combination and easy to make.

📝 Ingredients

• 1 1/2 tbsp butter
• 1/2 onion (large, or 1 small - (1/2 large onion giving approx 1 cup diced))
• 10 oz crimini mushrooms
• 1 tbsp flour
• 1/2 cup white wine
• 1/2 cup beef stock
• 1/2 tbsp tomato paste ((optional))
• 1/4 cup heavy cream (double cream, or can use sour cream)
• 1 lb pork loin (see notes)
• 1/4 tsp salt (approx)
• 1/4 tsp pepper (approx)
• 1/4 cup flour ((approx))
• 1 egg
• 1 cup breadcrumbs (approx)
• 2 tbsp butter (or more as needed)
• 2 tbsp sunflower oil ((or vegetable/canola), or more as needed)
• 2 tbsp raspberries
• 1/4 cup cranberries (fresh or frozen)
• 2 tbsp orange juice
• 1/2 tsp sugar

👨‍🍳 Instructions

1. 1--- For mushroom sauce ---
2. 2Finely dice the onion/shallot and slice the mushrooms. Add around 1tbsp (30g) butter to a medium-large wide skillet/frying pan and add the onions. Cook for around 5 minutes until they are softened.
3. 3Add the mushrooms and the remaining butter. Cook for a couple minutes until the mushrooms soften.
4. 4Add around 1/2 tbsp of flour to help absorb any excess fat then add the wine and scrape any browning from the pan. Add the stock and tomato paste, if using, and bring to a gentle simmer. Simmer for around 5 minutes. Note you can make to this point ahead of time then reheat, when needed.
5. 5Add the cream/sour cream over a low heat and mix through. Add the rest of the flour, if needed, to thicken the sauce further then set aside while you cook the pork.
6. 6--- For pork ---
7. 7Pat dry the pork pieces and trim any fat and sinew from the edges. You want as little apart form the pork meat itself as sinew and membrane in particular can curl and/or become tough when cooked. Cover the pork with cling wrap/film and pound them each to tenderize and thin to around 1/4in (1/2cm) or thinner. Add some salt and pepper on both sides.
8. 8Pour some flour on one plate, breadcrumbs on another and then whisk the egg in a bowl. Take each piece of pork and dip first in the flour, coat on both sides then shake off the excess. Then dip in the egg, let excess drip off, then coat with breadcrumbs on both sides. Just sit the pork on the breadcrumbs or sprinkle over, don't press them on. Repeat with all of the pork pieces.
9. 9Warm the butter and oil in a large skillet/frying pan over a medium-high heat and then add the pork, in batches if needed. Cook for approx 3min each side until lightly browned on both sides and cooked through. Remove the pork from the pan and drain on kitchen paper.
10. 10--- For cranberry-raspberry sauce (if making) ---
11. 11Put the raspberries, cranberries, orange juice and sugar in a small pan over a medium-low heat. Warm until the cranberries pop and break up, around 10min. You can also make this sauce ahead of time and serve it cold.
12. 12Serve the pork schnitzel topped with the mushroom sauce with your choice of side (potatoes, spaetzle) and lingonberries or the cranberry-raspberry sauce on the side.