Jäger Schnitzel

Preparation

1. 01

   Step 01

   Pound the pork escalopes between cling film to approx. 4–5 mm thickness. Season with salt and pepper.

2. 02

   Step 02

   Prepare the breading station: place the flour on one plate, beaten eggs on a second, and breadcrumbs on a third. Coat the escalopes first in flour, then egg, and finally breadcrumbs. Press lightly.

3. 03

   fry

   Heat the rapeseed oil in a large frying pan to approx. 170 °C. Fry the escalopes in batches for approx. 3–4 minutes on each side until golden brown. Drain on kitchen paper and keep warm.

4. 04

   sauté

   Melt the butter in the same pan. Sauté the diced onions until translucent (approx. 2 minutes), then add the sliced mushrooms and cook over medium heat for 4–5 minutes until the liquid has evaporated.

5. 05

   deglaze

   Add the tomato purée and paprika to the mushrooms and cook briefly. Deglaze with the white wine and reduce by half.

6. 06

   simmer

   Pour in the cream, bring to the boil, and simmer gently over low heat for 3–4 minutes until slightly thickened. Season with salt and pepper.

7. 07

   Step 07

   Spoon the hunter's sauce over the breaded escalopes or serve alongside. Sprinkle with chopped parsley and serve immediately.