A creamy mushroom sauce served over meat cutlets is called Jaegerschnitzel (or Jägerschnitzel) in German cuisine. There are several other variations, for example with bacon or red wine, but the most common sauce is sautéed mushrooms with white wine and cream. These can be common button mushrooms, Pfifferlinge (chanterelles), or mixtures of several mushrooms. You may also bread the cutlets, if you like. The sauce is very good as an omelet filling, too.
Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ***Sauce***
- 1 small shallot or onion, 1/2 c. chopped
- 1 T. butter
- 8 oz. mushrooms, sliced
- 1/2 c. broth
- 1/2 c. white wine
- 1/2 c. + 2 T. half and half or cream, divided
- 2 T. flour or brown rice flour
- 1/4 tsp. salt
- Freshly ground pepper
- 3 T. fresh parsley, chopped
- ***Cutlets***
- 1 lb. (400 grams) pork cutlets from roast cut 1/4 - 1/2 inch thick
- 3 T. flour or brown rice flour
- 1/4 tsp. salt
- Freshly ground pepper
- 1/4 tsp. cayenne pepper, or to taste
- 2 T. butter
Preparation:
Jaegersauce Preparation
Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes. Add broth and wine, cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.
Schnitzel Preparation
Melt 2 tablespoons butter in skillet. Lay out cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less). Dip in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté in 2 tablespoons butter for 3 minutes on each side.
Serve with sauce and potatoes.
