Ok y’all – hear me out on this one! This one-pan German Jägerschnitzel is so freaking good. The flavors are incredible, rich, and hearty but not heavy. The sauce is so decadent you’ll want to lap up every last drop.
Not a fan of pork? Swap it for chicken. Vegetarian? Just make the sauce and serve over pasta or rice! I’m telling you if you are feeling like trying something new, give it a try!
Jägerschnitzel is not something that was on my radar but I was put in a situation that required me to prepare a German dinner. I am so glad I was forced out of my box, other wise I would have potentially missed out on this truly delicious dish!
- 4 thin pork chops, boneless
- 1 tablespoon butter
- 1 onion, sthick sliced
- 1 clove garlic, grated on a microplane
- 1 pound mushrooms, sliced
- ½ cup white wine
- ¼ cup tomato sauce
- ¼ cup fresh Parsley, chopped
- ½ cup heavy cream
- Salt and pepper
- Flatten the chops with a meat mallet so that the cutlets are extremely thin.
- Season your cutlets on both sides with salt and pepper, set aside.
- Heat a skillet with the butter, add the sliced onion, season with salt and pepper and sautee until translucent.
- Add the mushrooms into your skillet and cook until the mushrooms are soft, season with a pinch of salt and pepper.
- Add the grated garlic and stir.
- Deglaze the pan with the white wine over high heat. Stir and cook for a minute then reduce heat to medium. Next, add in the tomato sauce and parsley.
- Pour in your cream and stir well to incorporate all the ingredients.
- Place the cutlets in the skillet and cover with the mushroom gravy. After 5 minutes flip cutlets in the pan and cook another 5 minutes. This should only take about 10 minutes unless your cutlets are thicker. In which case, cook another 5 minutes.
- Serve hot with mashed potatoes, pasta, or rice.
Keywords: German, Jägerschnitzel, pork, dinner, mushroom gravy, onion