• ***Sauce***
  • 1 small shallot or onion, 1/2 c. chopped
  • 1 T. butter
  • 8 oz. mushrooms, sliced
  • 1/2 c. broth
  • 1/2 c. white wine
  • 1/2 c. + 2 T. half and half or cream, divided
  • 2 T. flour or brown rice flour
  • 1/4 tsp. salt
  • Freshly ground pepper
  • 3 T. fresh parsley, chopped
  • ***Cutlets***
  • 1 lb. (400 grams) pork cutlets from roast cut 1/4 – 1/2 inch thick
  • 3 T. flour or brown rice flour
  • 1/4 tsp. salt
  • Freshly ground pepper
  • 1/4 tsp. cayenne pepper, or to taste
  • 2 T. butter


Jaegersauce Preparation

Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes. Add broth and wine, cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

Schnitzel Preparation

Melt 2 tablespoons butter in skillet. Lay out cutlets on cutting board, cover with plastic wrap and pound until thin (1/4 inch thick or less). Dip in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté in 2 tablespoons butter for 3 minutes on each side.

Serve with sauce and potatoes.

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