Jägerschnitzel

What to Put on the Table With Jägerschnitzel

• Chips
• Buttered noodles
• Green salad

Making Jägerschnitzel, Step by Step

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1. Flatten the pork between cling film to 5 mm. Season, then coat in the flour, egg and breadcrumbs.

   Mark done

2. Fry the mushrooms in a dry pan for 8 minutes until golden. Add the onion and 10 g butter and cook for 3 minutes.

   Mark done Start 8 min timer

3. Stir in the purée, stock and cream and simmer for 6 minutes. Add the paprika and parsley.

   Mark done Start 6 min timer

4. Heat the rest of the butter and the oil in a wide pan and fry the schnitzel for 3 minutes on each side until deep gold.

   Mark done Start 3 min timer

5. Drain and serve with the sauce beside.

   Mark done

Notes From the Method

Flatten the pork evenly.

Shake the pan so the fat washes over the crumbs.

Serve the sauce on the side to keep the crust crisp.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

Keeping What's Left

Best fresh. The sauce keeps for 2 days.

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.