Jägerschnitzel (German schnitzel with mushroom gravy)

Step 1/4

• 1 onion
• 1 clove garlic
• 500 g button mushrooms
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter

• cutting board
• knife
• frying pan
• spatula

Peel and finely dice onion and garlic, clean and halve button mushrooms. Heat vegetable oil in a frying pan over medium heat and fry button mushrooms for approx. 10 min., or until browned. Add butter, onion, and garlic and keep frying until the onions are translucent.

Step 2/4

• 1 tbsp flour
• 50 ml chicken stock
• 250 ml heavy cream
• salt
• pepper

Add some of the flour and sauté for approx. 1 min. Deglaze with chicken stock and heavy cream, and season with salt and pepper to taste. Let the mushroom gravy simmer over low heat while you cook the schnitzel.

Step 3/4

• 4 veal cutlets
• 1 egg
• 100 g flour
• 100 g panko breadcrumbs
• salt
• pepper

• pie dish

Season the cutlets with salt and pepper from both sides. Whisk egg in a pie dish. Add flour and breadcrumbs into separate pie dishes. Dredge each cutlet first in flour, then in beaten egg, and finally coat with breadcrumbs.