Jägerschnitzel (Wessi-Variante) with Mushroom Cream Sauce by @brot.mit.ei

45 min

2 servings

🍖

2

Pork schnitzel

🌾

40 g

Flour

🥚

1

Egg

🥖

80 g

Breadcrumbs

🧈

1.5 tbsp

Clarified butter

🧂

Salt

⚫

Black pepper

🍄

300 g

Brown mushrooms

🧅

2

Shallots

🧄

2 cloves

Garlic

🍷

100 ml

Dry white wine

🥩

300 ml

Beef

🥛

150 ml

Cream

🌼

1 tsp

Coarse mustard

🍅

0.5 tsp

Tomato paste

🌿

1 sprig

Thyme

🌿

Parsley

🍋

Lemon juice

🌶️

Cayenne pepper

🧄

Garlic oil

🌶️

Smoked paprika

🥫

Worcestershire sauce

🍟

Fries

  1. Cut
    • Brown mushrooms

    Cut the mushrooms into small pieces.

  2. Heat
    • Brown mushrooms
    • Garlic oil

    Heat a pan on high heat, then add the mushrooms without oil and let them get color.

  3. Dice
    • Shallots
    • Brown mushrooms

    While the mushrooms are browning, finely dice the shallots.

  4. Add
    • Garlic oil
    • Shallots

    Add a little garlic oil to the pan, then add the diced shallots.

  5. Stir
    • Tomato paste

    Stir in the tomato paste to lightly caramelize it.

  6. Add
    • Flour

    Add a bit of flour for binding.

  7. Deglaze
    • Dry white wine

    Deglaze with a good splash of white wine.

  8. Top
    • Beef or veal stock

    Top up with stock and let it reduce by half.

  9. Season
    • Smoked paprika
    • Thyme

    Season with smoked paprika, salt, freshly ground black pepper and a bit of thyme.

  10. Add
    • Worcestershire sauce

    Add a little Worcestershire sauce and a bit of mustard.

  11. Top
    • Cream

    Top up the sauce with cream and let it reduce again to the desired consistency.

  12. Pound
    • Pork schnitzel

    Pound the pork schnitzel to your desired thickness, working from the inside out.

  13. Step
    • Pork schnitzel
    • Flour
    • Egg

    Bread the schnitzel in the usual way: first in flour, then in egg, then in breadcrumbs.

  14. Heat
    • Clarified butter
    • Garlic oil

    Heat a little oil or clarified butter in a pan.

  15. Place
    • Pork schnitzel
    • Garlic oil

    Place the schnitzel in the hot oil, laying them away from you, and shake the pan a little so they puff up nicely.

  16. Step
    • Parsley

    Once the schnitzel are golden brown and crispy, finish the sauce with plenty of parsley.

  17. Plate
    • Fries
    • Pork schnitzel

    Plate the fries and the schnitzel, then top with plenty of the mushroom sauce.

Jägerschnitzel (Wessi-Variante) with Mushroom Cream Sauce by @brot.mit.ei

45 min

2 servings

🍖

2

Pork schnitzel

🌾

40 g

Flour

🥚

1

Egg

🥖

80 g

Breadcrumbs

🧈

1.5 tbsp

Clarified butter

🧂

Salt

⚫

Black pepper

🍄

300 g

Brown mushrooms

🧅

2

Shallots

🧄

2 cloves

Garlic

🍷

100 ml

Dry white wine

🥩

300 ml

Beef

🥛

150 ml

Cream

🌼

1 tsp

Coarse mustard

🍅

0.5 tsp

Tomato paste

🌿

1 sprig

Thyme

🌿

Parsley

🍋

Lemon juice

🌶️

Cayenne pepper

🧄

Garlic oil

🌶️

Smoked paprika

🥫

Worcestershire sauce

🍟

Fries

Preparation Steps

  1. Step 1/17

    Cut the mushrooms into small pieces.

    🍄Brown mushrooms
    🔪Knife
    🪵Cutting board

  2. Step 2/17

    Heat a pan on high heat, then add the mushrooms without oil and let them get color.

    🍄Brown mushrooms
    🍳Pan

  3. Step 3/17

    While the mushrooms are browning, finely dice the shallots.

    🧅Shallots
    🔪Knife
    🪵Cutting board

  4. Step 4/17

    Add a little garlic oil to the pan, then add the diced shallots.

    🧄Garlic oil
    🧅Shallots
    🍳Pan

  5. Step 5/17

    Stir in the tomato paste to lightly caramelize it.

    🍅Tomato paste
    🍳Pan
    🥄Spatula

  6. Step 6/17

    Add a bit of flour for binding.

    🌾Flour
    🍳Pan
    🥄Spatula

  7. Step 7/17

    Deglaze with a good splash of white wine.

    🍷Dry white wine
    🍳Pan

  8. Step 8/17

    Top up with stock and let it reduce by half.

    🍲Beef or veal stock
    🍳Pan

  9. Step 9/17

    Season with smoked paprika, salt, freshly ground black pepper and a bit of thyme.

    🌶️Smoked paprika
    🧂Salt
    ⚫Black pepper
    🌿Thyme
    🍳Pan

  10. Step 10/17

    Add a little Worcestershire sauce and a bit of mustard.

    🥫Worcestershire sauce
    🌼Coarse mustard
    🍳Pan

  11. Step 11/17

    Top up the sauce with cream and let it reduce again to the desired consistency.

    🥛Cream
    🍳Pan

  12. Step 12/17

    Pound the pork schnitzel to your desired thickness, working from the inside out.

    🍖Pork schnitzel
    🍖Meat tenderizer

  13. Step 13/17

    Bread the schnitzel in the usual way: first in flour, then in egg, then in breadcrumbs.

    🍖Pork schnitzel
    🌾Flour
    🥚Egg
    🥖Breadcrumbs
    🍽️Plate

  14. Step 14/17

    Heat a little oil or clarified butter in a pan.

    🧈Clarified butter
    🍳Pan

  15. Step 15/17

    Place the schnitzel in the hot oil, laying them away from you, and shake the pan a little so they puff up nicely.

    🍖Pork schnitzel
    🍳Pan

  16. Step 16/17

    Once the schnitzel are golden brown and crispy, finish the sauce with plenty of parsley.

    🌿Parsley
    🍳Pan

  17. Step 17/17

    Plate the fries and the schnitzel, then top with plenty of the mushroom sauce.

    🍟Fries
    🍖Pork schnitzel
    🍽️Plate

Composition

Ingredients

Types

Meat, Grains, Eggs, Dairy, Spices, Vegetables, Beverages, Alcohol, Stock, Condiments, Herbs, Fruits

Ingredients

Pork schnitzel, Flour, Egg, Breadcrumbs, Clarified butter, Salt, Black pepper, Brown mushrooms, Shallots, Garlic, Dry white wine, Beef, Cream, Coarse mustard, Tomato paste, Thyme, Parsley, Lemon juice, Cayenne pepper, Garlic oil, Smoked paprika, Worcestershire sauce, Fries

Notes

Pork schnitzel (160 to 180 g each, from the top round (Oberschale)), Flour (for breading the schnitzel), Egg (large), Clarified butter (for frying the schnitzel, 1 to 2 tbsp, for the sauce), Salt (for the schnitzel), Black pepper (freshly ground, for the schnitzel), Brown mushrooms (champignons, porcini (Steinpilze) mentioned as the version used in the video, champignons as alternative), Shallots (small, finely diced), Dry white wine (to deglaze), Beef (or veal stock), Coarse mustard (level teaspoon, optional), Thyme (small sprig), Parsley (fresh, a little, to finish the sauce), Lemon juice (a few drops), Smoked paprika (mentioned only in the voice-over, used to season the sauce), Worcestershire sauce (referred to in the voice-over as "Bischofsscheinsoße", likely a mishearing of Worcestershire sauce), Fries (for serving alongside the schnitzel)

Allergens

Gluten, Eggs, Milk, Sulphites, Mustard, Fish

Dietetics

Dietary regimen

Nut-Free, High-Protein, Sugar-Free

Calories

780 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 38g, Fat: 48g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 700mg, Iron: 2.5mg, Calcium: 80mg, Zinc: 3mg

Vitamins

Vitamin B12: 1.2µg, Vitamin B6: 0.8mg, Vitamin A: 180µg, Niacin (B3): 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

Knife, Cutting board, Pan, Meat tenderizer, Plate, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Everyday Meal, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@brot.mit.ei

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Crunchy, Tender, Creamy

Flavors

Savory, Umami, Garlicky, Creamy, Slightly Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store sauce and schnitzel separately in airtight containers,reheat schnitzel in oven or pan to keep crispness, reheat sauce gently on stove), freezer : 1 month (sauce can be frozen in an airtight container,breaded schnitzel freezes better uncooked; cooked breaded schnitzel loses crispness when frozen)