Entree: Germany – Jägerschnitzel (Hunter's cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) dry breadcrumbs
- vegetable oil for shallow frying, about 1 cup (240 ml)
- 3 oz (85 g) smoked bacon (Speck), diced
- 1 tbsp (15 g) unsalted butter
- 10 oz (285 g) cremini mushrooms, quartered
- 1 small shallot, finely minced, approx. 1 oz (30 g)
- 1 cup (240 ml) beef stock
- 1/2 cup (120 g) sour cream (full-fat)
- 1 tsp (5 ml) tomato paste (optional for depth)
- 1/2 tsp (1 g) dried marjoram or thyme
- 2 tbsp (8 g) fresh parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Dry and, if needed, pound pork cutlets to about 1/4 inch (6 mm) thickness. Season both sides with salt, to taste, and black pepper, to taste.
2. Prepare breading: 1 cup (120 g) flour in one shallow dish; beat 2 large eggs with 2 tbsp (30 ml) milk in a second dish; place 1 1/2 cups (150 g) breadcrumbs in a third dish. Coat each cutlet in flour, egg wash, then breadcrumbs. Let rest on a rack 10 minutes.
3. Heat about 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat. Fry cutlets in batches until golden, about 2–3 minutes per side, and until internal temperature reaches 145°F (63°C). Drain on paper towels and keep warm in a low oven (200°F/95°C).
4. In a clean skillet over medium heat, render 3 oz (85 g) diced smoked bacon until fat is released and pieces are crisp, about 4–5 minutes. Remove most of the rendered fat, leaving about 1 tbsp (15 g) butter in the pan.
5. Add minced shallot to the bacon pan and sauté 1–2 minutes until fragrant, then add quartered mushrooms and cook 6–7 minutes until browned and reduced. Stir in 1 tsp (5 ml) tomato paste (if using) and 1/2 tsp (1 g) dried marjoram; cook 1 minute.
6. Pour in 1 cup (240 ml) beef stock, bring to a simmer, and cook 3–4 minutes to reduce slightly. Remove from heat and whisk in 1/2 cup (120 g) sour cream until smooth. Return to a low simmer to warm through; do not boil. Season with salt, to taste, and black pepper, to taste.
7. Place breaded cutlets on plates and spoon the bacon-mushroom sauce over each. Garnish with 2 tbsp (8 g) chopped fresh parsley and serve immediately.