Jagerschnitzel with Bacon Mushroom Gravy
 
 
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Ingredients
  • For Jagerschnitzel:
  • 1½ pound pork loin, cut into 6-ounce portions
  • 1 cup flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 egg
  • ½ cup milk
  • 2 teaspoons Dijon mustard
  • 1 cup crushed unsalted crackers (I use unsalted Saltines)
  • 1 cup panko bread crumbs
  • Olive oil, for frying
  • For Gravy: (I always double this recipe when making with spaetzle)
  • ½ pound bacon
  • ½ cup diced yellow onion
  • 2 cups sliced button mushrooms
  • ¼ cup flour
  • ¼ cup red wine
  • 2 cups beef stock
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Preheat oven to 250 degrees.
  2. Pound out pork between 2 sheets of plastic wrap to about ¼" thick.
  3. You'll need 3 shallow medium bowls. Mix together flour, salt, pepper, garlic powder and paprika in one bowl. Egg, milk and mustard in another. And finally panko and crushed crackers in the third bowl. Dredge the pork first in the flour bowl making sure to get a nice coating on each side, then into the egg wash and finally the panko/cracker mixture. Set on a sheet pan fitted with a cooling rack and allow to sit for 5 minutes.
  4. Meanwhile, start frying up the bacon in a large saute pan over medium heat. Once the bacon is fully cooked and crispy, set on a plate lined with paper towels to absorb the excess oil. Once cooled, chop it all up and set aside.
  5. In the same pan, leaving the bacon fat behind, saute the onions until they start to turn translucent, about 3-5 minutes. Next, add in the sliced mushrooms and continue cooking for another 3-5 minutes until they start to soften. Sprinkle in the flour, stir around and cook for 2-3 minutes to make a roux that is light brown in color. Pour in the wine and cook for 3 minutes until it reduces by ⅓. Add in beef stock and continue cooking for another 3-5 minutes until it reduces by another ⅓. Season with salt and pepper if needed and keep warm (I put the burner on low until I'm ready to use).
  6. Heat up some olive oil in another large skillet over medium heat. You will want about ¼" of oil in the bottom of the pan. Add in the pork and fry on the first side about 5 minutes. Flip and fry for another 3-5 minutes on the other side until pork is fully cooked.
  7. Place pork back on a clean sheet pan fitted with a cooling rack and park in the oven to keep warm until ready to serve.
  8. Add butter to gravy, stirring until it melts.
  9. Place pork on a plate and ladle on a good portion of the gravy. Sprinkle with the chopped bacon and fresh parsley.
Notes
Recipe adapted from Guy Fieri
Recipe by Sarah 'n Spice at https://sarahnspice.com/jagerschnitzel-with-bacon-mushroom-gravy-and-spaetzle/