Schnitzel with Hunter Sauce (German Jägerschnitzel)

Of the German Schnitzels, the most popular variation is Jägerschnitzel (Hunter Schnitzel), which is served with a rich mushroom gravy. Some regions of Germany will make Jägerschnitzel without breading it - it’s simply pork chops pounded thinly, sprinkled with salt and pepper and fried, then served with the mushroom gravy. Perfectly crispy on the outside with a tender interior and served with a delightfully rich mushroom gravy, it's no wonder this is one of Germany's most famous and beloved dishes!

4 pork or veal chops, boneless
sea salt
black pepper, freshly ground
½ cup all-purpose flour, combined with 1 tsp. sea salt
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
oil, for frying (use a neutral-tasting oil with a high smoke point)

Garnish:
fresh parsley, chopped

Brown Mushroom Gravy:
2 Tbsp. butter, bacon grease, lard or beef drippings
1 yellow onion, finely chopped
1 clove garlic, minced
16 oz fresh mushrooms of choice, cleaned and sliced
4 Tbsp. butter
4 Tbsp. all-purpose flour
2 cups strong beef broth
1-2 tsp. balsamic vinegar
½ tsp. sea salt
½ tsp. sugar
¼ tsp. dried thyme
¼ tsp. black pepper, freshly ground
2-3 Tbsp. heavy cream (optional)

Make the Gravy:
Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.

Add the butter and melt. Add the flour, stir to combine and cook for about 2 minutes, stirring continually. Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).

Make the Schnitzel:
Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until ¼" thick. Lightly sprinkle both sides with salt and freshly ground black pepper.

Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.)

Note: Some regions of Germany make Jägerschnitzel without the breading. Simply pound the pork chops, salt and pepper them, fry them and serve them with the gravy.

Heat the oil to 330°F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels "swim" in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

Serve immediately topped with Brown Mushroom Gravy and garnished with chopped fresh parsley. Avoid completely drenching the Schnitzel with gravy so that much of the Schnitzel remains crispy.

Suggestion:
Serve with Homemade German Spaetzle, French fries, or Homemade Swabian Potato Salad, and with a fresh leafy green salad or German Cucumber Salad.

Makes 4 servings.