Jägerschnitzel

Preparation

1. 01

   Step 01

   Pound the pork schnitzel between plastic wrap to about 4–5 mm thickness. Season with salt and pepper.

2. 02

   Step 02

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

3. 03

   fry

   Heat canola oil in a large skillet to about 170 °C. Fry the schnitzel in batches for about 3–4 minutes per side until golden brown. Drain on paper towels and keep warm.

4. 04

   sauté

   Melt the butter in the same skillet. Sauté the diced onions until translucent (about 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 paste and paprika to the mushrooms and cook briefly. Deglaze with the white wine and let it reduce by half.

6. 06

   simmer

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

7. 07

   Step 07

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