How I Make The Best Jägerschnitzel for Oktoberfest

By Sip and Feast · 45 min

Ingredients

Instructions

1. Set up three wide bowls or sheet pans with flour, beaten eggs and breadcrumbs.
2. Pound the pork to 1/4-inch thick and dry it well. Season both sides with salt and pepper.
3. Dredge each cutlet in flour, shake off the excess, dip it in egg so it is fully coated, let the excess drip off, then coat it in breadcrumbs on both sides. Set on a parchment-lined baking sheet.
4. Heat oil about 1/2-inch deep in a large cast iron or heavy pan to 340-360°F.
5. Fry one or two schnitzel at a time for 2-3 minutes per side, until golden, without crowding the pan. Drain on a wire rack or paper-towel-lined plate. Keep warm in a 275°F oven while making the gravy if needed.
6. Remove all but 6 tablespoons of drippings from the pan. Over medium heat, cook the diced onion until it starts to brown, about 10 minutes. Add the mushrooms and cook about 5 more minutes until they release their liquid. Season with salt and pepper.
7. Stir in the tomato paste and cook for 3 minutes, stirring often; add a little reserved drippings or butter if the pan is dry. Add the flour and cook for 5 minutes until dark brown.
8. Add the wine and raise the heat to high, scraping the pan to lift the browned bits. Add the stock and dried thyme, keep scraping, and bring to a boil. Lower the heat and simmer a few minutes. Taste and season with salt, pepper and sugar if needed. Serve over the schnitzel.

Summarized from Sip and Feast's video. Watch it for the details.

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