Jägerschnitzel with Creamy Mushroom Sauce

Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet to 0.5 cm thickness. Season both sides with salt and pepper.

Set up three shallow dishes: one with flour, one with the beaten egg, one with breadcrumbs. Dredge each cutlet in flour, shake off excess, dip in egg to coat fully, then press into breadcrumbs.

Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat. Fry the breaded cutlets 3–4 minutes per side until golden and cooked through (internal temp 63°C). Transfer to a wire rack and keep warm.

Slice the mushrooms and finely chop the half onion. Add 1 tablespoon oil to the same pan if needed. Sauté the onion over medium heat until translucent, about 2 minutes.

Add the mushrooms and cook, stirring occasionally, until golden and tender, 5–7 minutes. Season with a pinch of salt and pepper.

Pour in the beef broth and scrape up any browned bits from the pan. Simmer 2 minutes.

Stir in the heavy cream and simmer 3–5 minutes until the sauce thickens slightly. Taste and adjust salt and pepper.

Stir in the fresh parsley. Plate the schnitzel and spoon the mushroom sauce over or alongside. Serve with Spätzle or fries.