Jaeger Schnitzel is a German breaded pork cutlet served with a silky mushroom and Madeira sauce. The schnitzel is pounded thin, triple-breaded, and pan-fried until golden, then paired with mushrooms sautéed in butter and thickened broth.
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Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of 1/4-inch. Cut into serving size pieces.
Combine flour, salt, and pepper in Ziploc bag. Mix together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in bread crumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour.
Heat about 1/2-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels; keep warm. Repeat with remaining pork.
Serve with Mushroom Sauce.
Whisk together chicken broth, Bisto, and sour cream; set aside.
Drain all of the oil from pan in which the schnitzel was cooked. Add butter. When the butter is melted, add sliced mushrooms. Increase heat to high. Cook, stirring frequently until all liquid has evaporated, 1 to 2 minutes.
Add Madeira. Cook, stirring frequently until most of the Madeira has evaporated, 1 to 2 minutes.
Reduce the heat to medium; add chicken broth mixture. Cook, stirring frequently until bubbly and thickened.
Yield: 2 cups.
Store leftover schnitzel and mushroom sauce separately in airtight containers for up to 3 days. Reheat the schnitzel gently in a 300°F oven to restore crispness; warm the sauce on the stovetop over low heat.
Yes. The recipe notes that Jägerschnitzel may or may not be breaded; simply skip the breading steps and pan-fry the pounded pork cutlets directly in oil until golden.
Bisto is a gravy thickener. You can substitute cornstarch (about 1 tablespoon mixed with 1 tablespoon water) or all-purpose flour mixed with water to achieve the same thickening effect.
Yes. Use dry sherry, Marsala wine, or even dry white wine in equal measure. Madeira adds a slightly sweet depth, so adjust to taste if using a drier substitute.
The sauce is ready when it's bubbly and thickened after the chicken broth mixture is added and stirred frequently over medium heat. It should coat the back of a spoon lightly.
Yes. After breading, refrigerate the pork on a wax paper-lined plate for at least one hour (or up to 4 hours) before frying. Pan-fry just before serving for crispness.
