Jägerschnitzel with Sauerkraut

By Culiora

Crisp, golden breaded pork cutlets topped with a deeply savoury mushroom and cream sauce, served alongside braised Bavarian-style sauerkraut. The earthy forest mushrooms and bright, tangy cabbage create a balanced and satisfying classic of German comfort cooking.

• Servings: 4
• Prep time: 25 min
• Cook time: 35 min
• Total time: 60 min

Ingredients

• 4 pcs boneless pork loin steaks (about 150 g each)
• 60 g plain all-purpose flour
• 2 pcs large eggs, beaten
• 1 tbsp water (optional, for whisking eggs)
• 120 g fine dry breadcrumbs
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp clarified butter or lard (for frying)
• 300 g brown button or cremini mushrooms, sliced 4 mm thick
• 1 pcs small yellow onion, finely diced
• 1 clove clove garlic, minced
• 20 g butter
• 150 ml beef stock
• 100 ml heavy cream (at least 30% fat)
• 1 tsp fresh thyme leaves, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped (for garnish)
• 500 g sauerkraut, rinsed gently and drained well
• 1 pcs small yellow onion, finely diced
• 1 pcs tart apple (such as Granny Smith or Boskoop), peeled, cored and grated
• 1 tbsp butter or bacon fat
• 100 ml dry white wine (or apple cider)
• 100 ml vegetable or chicken stock
• 1 pcs bay leaf
• 4 pcs juniper berries, lightly crushed
• 1/2 tsp caraway seeds
• 1 tsp sugar

Instructions

1. Start the sauerkraut: Melt 1 tbsp butter or bacon fat in a medium saucepan over medium heat. Add 1 finely diced onion and cook for 4-5 minutes until soft and translucent.
2. Add the grated apple, drained sauerkraut, crushed juniper berries, caraway seeds, bay leaf, and 1 tsp sugar to the pot. Pour in 100 ml dry white wine and 100 ml stock. Stir well, bring to a simmer, then reduce heat to low, cover, and gently cook for 25-30 minutes, stirring occasionally. Keep warm on very low heat.
3. Prepare the cutlets: Place each pork loin steak between sheets of plastic wrap. Using the flat side of a meat mallet or a heavy rolling pin, pound evenly from the centre outward until roughly 5-6 mm thin. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Set up a standard breading station in three wide, shallow bowls: flour in the first; eggs whisked with a splash of water in the second; breadcrumbs in the third. Dredge each cutlet in flour (shaking off excess), dip thoroughly in egg, then coat gently in breadcrumbs without pressing down firmly so the crust stays light and airy.
5. Make the mushroom sauce: In a skillet over medium-high heat, melt 20 g butter. Add 300 g sliced mushrooms and cook without moving them for 2-3 minutes to brown, then toss and sauté until moisture evaporates and mushrooms are deeply browned (about 5-6 minutes total).
6. Add 1 diced onion and minced garlic to the mushrooms; sauté for 2 minutes until fragrant. Pour in 150 ml beef stock and chopped thyme, scraping up any browned bits from the pan bottom. Simmer until reduced by half, about 3 minutes. Stir in 100 ml heavy cream and simmer gently for 2-3 minutes until lightly thickened and glossy. Season to taste with salt and pepper, then remove from heat.
7. Fry the schnitzels: Heat 4 tbsp clarified butter or lard in a large skillet over medium-high heat (around 170-175°C). Fry the cutlets in batches of two for 2-3 minutes per side, gently swirling the pan so hot fat rolls over the top edges, until crisp and golden brown. Transfer to a paper towel-lined tray to drain briefly.
8. To serve, place a warm schnitzel on each plate alongside a generous mound of braised sauerkraut. Spoon the warm mushroom sauce over half of each cutlet (leaving the other half crisp), and garnish with chopped parsley.