Jagerschnitzel

Instructions

1. Prepare the pork cutlets
   Place each pork cutlet between plastic wrap and pound to about 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper. Set up your breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
2. Bread the cutlets
   Dredge each cutlet in the seasoned flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes to help the coating stick.
3. Fry the schnitzel
   Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Transfer to a paper towel-lined plate and keep warm in a low oven while preparing the sauce.
4. Prepare the mushroom sauce base
   In the same skillet, reduce heat to medium and add butter. Once melted, add diced onions and cook until translucent, about 3-4 minutes. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes, stirring occasionally.
5. Finish the mushroom sauce
   Add minced garlic and thyme to the mushrooms and cook for 1 minute until fragrant. Pour in beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 5 minutes until slightly reduced. Stir in heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
6. Serve the Jagerschnitzel
   Place each schnitzel on a plate and generously spoon the mushroom sauce over the top. Garnish with fresh parsley and serve immediately with traditional sides like spätzle, potato salad, or buttered noodles.