Tuesday, May 21, 2013

Jaegerschnitzel {Pork Schnitzel with Mushroom Sauce #Dairyfree}

Now I know a thing or two about Schnitzel; okay well, at least I am claiming to do so.  Yes, I am German and am a fan of a good Schnitzel.  It is actually one of the first meals I will order in a restaurant when we get home.  Ahhh, yes SchniPoSa how I love you :}  Oh, what is SchniPoSa?  Easy SchweineSchnitzel {breaded - pork}, Pommes Frites = French Fries, and Salat = Salad.  Oh yes, and served with a large dish of gravy as well as lemon slices...You know there are many different versions of Schnitzel.  Paniertes Schnitzel, Zigeuenerschnitzel, Jaegerschnitzel...Panierte Schweineschnitzel {Pork Schnitzel} are breaded,  Zigeunerschnitzel -  never breaded - topped with a red sauce consisting of peppers, as well as onions,  Jaegerschnitzel - never breaded -  topped with a thick mushroom sauce.  Of course there is also the ever famous Wiener Schnitzel; to qualify as a Wiener Schnitzel it must be veal and be breaded...

It was Jaegerschnitzel at our house.  You may have noticed that we really like mushrooms a lot...
Jaegerschnitzel {Pork Cutlet with Mushroom Gravy} #Dairyfree

For the Schnitzel I used pork cutlets and asked the butcher pound them with a meat mallet to no more than 1/4" in thickness. A Schnitzel needs to be thin and never a thick cut of meat - it makes all the difference...


  • 1 lb. of pork cutlet {4-6 pieces} using a meat mallet thin them to about 1/4" in thickness
  • Salt, pepper, paprika to taste
  • 1/2 C flour {or less}
  • Safflower Oil {for frying of the Schnitzel - I did not measure...}
  • 1/2 lb. of Crimini mushrooms {you can use any type I perfer Crimini to White Button} sliced
  • 2 Tbs. Sherry
  • 1/2 C Wildwood Soy Creamer
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 green onion diced 
  1. Carefully rub salt, pepper, and paprika onto each piece of meat then
  2. Dredge each piece of meat in flour

  3. Heat oil in pan {I use cast iron} and fry meat in batches until golden {be careful not to crowd the pan} 

  4. Set finished meat aside and keep warm.
  5. Add sliced mushrooms to the hot pan and sauté until mushrooms soften 
  6. Add Sherry and reduce for about 3 minutes
  7. Add salt, pepper, as well as Soy Creamer. Reduce for another 3 minutes or so.
  8. Add juice of 1/2 lemon to finish and adjust salt and peper
  9. On a place place one or two Schnitzels, top with the mushroom sauce, and finish with green onions.
Enjoy!  Serve with either Spaetzle, Egg Noodles, French Fries, and a salad!

Jaegerschnitzel - Pork Cutlet with Mushroom Gravy Dairyfree


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