Jägerschnitzel with Mushroom and Soured Cream Sauce
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Ingredients
- 4 pork loin steaks
- 40 g plain flour
- 1 egg
- 80 g breadcrumbs
- 250 g chestnut mushrooms
- 1 onion
- 200 ml beef stock
- 100 ml soured cream
- 20 g butter
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 37.8 g
- Carbohydrate
- 27.7 g
- of which sugars
- 5.4 g
- Fat
- 34.4 g
- of which saturates
- 11.6 g
- Fibre
- 2.1 g
- Salt
- 1.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bash the pork loin steaks to an even 5mm thickness and season. Coat each in flour, then beaten egg, then breadcrumbs.
- 2
Fry the schnitzels in the vegetable oil for 3-4 minutes each side until golden and cooked through with no pink remaining, then set aside on a warm plate.
- 3
Melt the butter in the same pan and fry the sliced onion and mushrooms for 6-8 minutes until softened and golden.
- 4
Pour in the beef stock, scraping up any sticky bits from the pan, and simmer for 3 minutes.
- 5
Stir in the soured cream and simmer gently for 2 minutes without letting it boil.
- 6
Return the schnitzels to the pan to warm through in the sauce, then serve.
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