Jägerschnitzel with Mushroom Sauce
Indulge in the hearty goodness of jägerschnitzel: a generously sized, thickly breaded, fried-to-perfection schnitzel. This classic dish is elevated with a luscious mushroom sauce so that you get a crispy exterior, succulent interior, and umami-rich sauce in every bite. And yes, you really need 6 eggs; this schnitzel is coated in eggs and breadcrumbs twice.
Serves 6
1 cup flour
6 eggs
9 oz. Italian breadcrumbs
11⁄2 lbs. chicken breast, butterflied (6 pieces)
Oil, for frying
Salt, to taste
Mushroom sauce:
cup olive oil
16 oz. mushrooms, sliced (canned also fine)
2 large yellow onions, diced
2 cups water mixed with
3 tablespoons cornstarch
1 teaspoon beef-flavored soup mix
1 teaspoon salt
1⁄4 teaspoon black pepper
1. Prepare the chicken: Place three bowls on your work surface. Add the flour to the first bowl.
2. In the second bowl, beat the eggs lightly.
3. Add the breadcrumbs to the third bowl.
4. Working with one piece of chicken at a time, coat it first in flour,
then eggs, and then breadcrumbs.
5. Coat it in the eggs and then breadcrumbs again.
6. In a large frying pan, heat the oil over medium-high heat. Add
chicken and fry until golden brown and easily pierced with a fork, 3–4 minutes per side. Sprinkle with salt right after frying.
7. Prepare the mushroom sauce: In a frying pan, heat the oil over medium-high heat. Add the onions and mushrooms and sauté
until golden.
8. Add the water mixed with cornstarch, soup mix, salt, and pepper.
Reduce heat to low and stir continuously until a thick sauce is formed, about 1 minute. If you like, blend with an immersion blender (partially or completely) for a creamier texture.
Recipe: Yocheved Shvarzblat ,Me
Ingredients Sponsored by Evergreen Kosher
Featured in whisk by Ami magazine
Photo by Sruly Fryde
Styled by Nina Braun
