Name: EFK Jägerschnitzel
Yield: 4 servings
Ingredients: For the schnitzel:; 4 boneless pork loin cutlets, 5–6 oz each; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 1/2 cups fine breadcrumbs; 1/3 cup neutral oil; For the mushroom sauce:; 2 tbsp unsalted butter; 12 oz mushrooms, sliced; 1 small yellow onion or 2 shallots, finely diced; 1 tbsp all-purpose flour; 1 cup low-sodium beef broth; 1/2 cup heavy cream; 1 tsp German or Dijon mustard; 1 tsp fresh thyme leaves or 1/2 tsp dried; 1 tbsp chopped parsley

Directions

1. Pound pork cutlets to about 1/4 inch, season, then bread in flour, beaten egg and breadcrumbs.
2. Heat oil in a large skillet and fry cutlets 2–3 minutes per side until crisp, golden and at least 145°F. Transfer to a rack and rest at least 3 minutes.
3. Pour off excess frying oil and wipe the skillet carefully. Melt butter, add mushrooms and onion, and cook 7–9 minutes until browned and tender.
4. Sprinkle in flour and cook 1 minute. Whisk in broth and simmer 3 minutes. Stir in cream, mustard and thyme and simmer gently until the sauce coats a spoon.
5. Adjust seasoning, spoon the mushroom sauce over the schnitzel just before serving, and finish with parsley.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; meat mallet; shallow breading dishes; de Buyer 12.5-inch carbon-steel skillet; whisk; cooling rack; instant-read thermometer

Food safety & storage

Cook whole pork cutlets to at least 145°F and rest 3 minutes. Refrigerate mushroom cream sauce and leftovers within 2 hours; use caution with hot frying oil.

EFK Jägerschnitzel

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.