“This is a keeper!”
Those were pretty much the first words out of hubby’s mouth after finishing the meal. I must admit this is pretty damned good, too. In my usual frugal manner, I had picked up some super-thin cut pork loins in the 50% off bin and was randomly searching the interwebz and Pinterest what to make with them and Voila! Not only did bacon and mushroom gravy catch my eye, but so did the unusual name.
Jager (properly spelled Jäger in German) loosely means hunter, named after the German military term for rifle-armed infantry. In short, “hunter’s cutlet” and the dish was originally made with thinly pounded venison or wild boar backstrap. In the U.S., it is typically made with pork.
If you do not pour sauce over all the cutlets, then the schnitzels reheat beautifully with a light spray of oil in the toaster oven. The meal is typically served with spaetzle or noodles, but I served Brussels sprouts instead. Hey, that’s close to Germany! This isn’t the quickest dinner to make in the book, but it is so very worth the time. It took me about an hour and a half but if you have all your ducks in a row (i.e. prep everything ahead of time) then you could probably make it in an hour. Guten Appetit!
Jagerschnitzel with Mushroom Gravy and Bacon
Adapted from Guy Fieri and The Food Network
1 1/4 pounds thin-cut pork loin (or pounded thin)
3/4 cup flour, divided
1 teaspoon salt or Mrs. Dash
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons spicy brown mustard
3/4 cup crushed unsalted crackers
3/4 cup panko bread crumbs
3 slices thick-cut bacon, diced (1 more if thin-cut)
1/2 cup diced onion
2 cups sliced mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock, homemade or high-quality store-bought
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh parsley
If your pork slices are not already thin, pound them thin until 1/8 to 1/4 inch thick. Trim the fat off the pork edges. On a plate, mix together 1/2 cup flour with salt, pepper, garlic and paprika. In a bowl, combine egg, milk and mustard. On another plate, combine crushed crackers and panko.
Dredge pork slices first in flour, then in egg wash, then in the crumbs. Set on a cooling rack above a sheet pan and place in the refrigerator until ready to cook.
In a cast iron skillet (or other heavy pan), cook the bacon until crispy. Remove and drain on paper towels.
In the same skillet with the bacon grease, add the onions and saute for several minutes. Add mushrooms and continue cooking for about five more minutes until the mushrooms have browned.
Stir in 1/4 cup flour and continue stirring until you have a light brown roux. Add the wine and cook for a few more minutes until it’s reduced by 1/3, then add the beef stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper then keep warm on low.
Heat 1/4-inch oil in another cast iron skillet (or heavy pan) until it bubbles when you insert a wooden chopstick to the bottom. In batches, cook pork evenly on both sides, about five minutes for the first side, several more minutes for the second.
Remove to a platter and continue cooking until all cutlets are done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce and garnish with chopped bacon and fresh parsley.
looks DELISH KR! My hub would LOVE!
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Thanks Jodi, mine sure did! xoxo
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Wow! This looks incredible. I could eat it to the last grain! Loved your idea of using paper plates 😛 🙂
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Less dishes to wash! Thanks so much!
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Yum! My brother is actually in Germany as we speak. Also, I think I’d want to drink this gravy on its own. Adding this to my list for a night when I have some time! Mmm.
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Oh I do hope you get to make it sometime! The gravy is just awesome. Thank you!
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Will have to try the gravy! I made Schnitzel the other week that were delicious but the gravy sounds divine!
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Yes the gravy just makes it over the top! Thank you Marci. 🙂
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Being frugal is an awesome quality to have plus….the Milanesa thin cuts of pork and beef are actually more tender. This fish looks soooo yummy. I’m going to save it. Went fishing today. No nibbles 😠have a great day.
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Thank you Gina, yes the thin cut pork was incredibly tender! Sorry you didn’t get any bites today, there’s always next time! xo
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mmmm I can see why this is a keeper! 🙂
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Thank you Ronit! xo
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Looks good, Kathryn. I like mushroom sauces on anything. I tried to make something similar last night with chicken, but I ran out of panko so I used buttermilk and flour. My husband called to result “chicken pancakes!” Ha ha ha. I think I’ll stick with your recipes 😀
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LOL Diana, I tend to have quite a few disasters myself, but those rarely make the blog unless they are a spectacular failure. 😉 Thank you Diana. (p.s. Cracker crumbs are a good substitute!)
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Thanks for the tip on the crackers! Fortunately, my chicken pancakes tasted better than they looked. And I got to laugh.
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Uumm-umm… I’ve never heard of it, Kathryn, but it looks delicious. And everything’s better with bacon! 😀 Great photo how-to as always. Now I definitely need dinner. LOL. Hugs!
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Hugs back Teagan, and thank you my dear! xoxo
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This looks amazing!
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Those are some really cute plates. Love dogwood blooms. They smell sooooo good. 🙂
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Those are two random plates I picked up a yard sale last weekend for a buck a piece! I’m always on the lookout for foodie blogging plates. Thanks so much Gina!
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Looks and sounds absolutely delicious! Yes it is a keeper😊
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Thanks so much Marisa! My hubby certainly thought so. The leftovers were just as good reheated in the way I mentioned. 🙂
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Yum yum!!
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Thank you, it sure was!
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Awesome…going to try this chicken soon…great share!!!
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This would also work beautiful with chicken, or even fish! Thank you!
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I always order jagerschnitzel at German restaurants! This looks great 🙂
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We don’t have any German restaurants where I live so this was very new to me. I’m glad you like it, thank you!
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Jagerschnitzel is a terrific dish which I’ve had often in Austria and your version would certainly make me very happy.
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Thank you Karen, I had never even heard of it! But then again, I have never been to Germany or Austria and we don’t even have a restaurant like that in my little town. Enjoy your Sunday in tropical paradise!
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Pork schnitzel was a favorite company meal when I was growing up. Your version looks outstanding.
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Thank you so very much, it was a delight!
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I agree with your hubby yummm
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Thanks dear Lynn! xoxo
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Xoxo yummmm
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Definitely a keeper Kathryn! ‘Schnitzel’ anything is great in my book and with the addition of bacon and gravy…ohhh!!! Yummo 🙂 🙂
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Thanks so much Linda!
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Another wow! I’m telling you — the people in your house are so lucky to have you cooking for them.
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LOL yeah but I told them I was NOT cooking one thing this weekend. Well, I did boil some eggs earlier today. Thanks Karina!
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My son loves schnitzel. I’ll have to make these. Thanks.
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Thanks so much Michelle, I am sure he would enjoy this. xo
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I know so little of German cuisine. I saw “Jäger”, as in “meister”, and thought that shot glasses would be needed. That said, this does sound delicious! You cannot go wrong with pork and a good saice.
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LOL this cracked me up John! It is really good though!
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Once a bartender … 😀
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Wow, this takes me back to the 80ies! Back then this was on restaurant menus everywhere, but now I think it’ll be hard to find. That doesn’t mean it isn’t tasty though 🙂
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Personally I had never seen it, and I was an adult almost the entire 80s! (OK if being 18 in 1981 counts.) But then again, I was not in Europe then (or ever for that matter).
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When “schnitzel” is part of the recipe I know I’m going to like it 🙂 Having a little German in me helps!
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Thanks Judy, I am sure you would like this a lot!
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Yum! I’ve traveled in Germany and Jaeger Schnitzel was always one of my faves! Thanks for reminding me how much I loved this dish….I am officially inspired to try creating my own now!
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Oh dear, somehow this comment ended up caught in my spam filter Brad. I hope you do get to make this on your own!
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Yum – This sounds like an absolutely wonderful. The gravy is a nice addition. I often find that when I cook thin pork chops that they end up being very dry.
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The key is to cook them very hot and quick, let rest and then slather with that awesome gravy. Thanks Sheryl!
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This looks awesome! Haven’t had “Jagerschnitzel” that I’m aware of, but who wouldn’t want pork schnitzel covered with mushroom gravy and bacon? Sold!
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Haha, love it Sadie! Enjoy!
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printed out this one and the pickles recipe…yummm this one is a keeper for sure for my husband being from Germany…I make this but I think this gravy/sauce will be really yummy….thanks for all the yummy recopies….kat
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Yay Kat! I have been on vacay so haven’t read many posts from the past few days. Thank you!
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What a classic and a beautiful job! I wish I could have had a taste – well, now maybe I’ll make my own!! I can see it’s been too long since I stopped by…it’s just been crazy with the new puppy!
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No worries Mollie, glad you had a chance to revisit. Hugs and kisses to the puppy!
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well,this will be also my keeper! 🙂
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Excellent Kate, thanks!
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