A delightful twist on the classic Jagerschnitzel, this recipe features a creamy mushroom and bacon sauce served over crispy pork schnitzel.
Prepare the breading stations by setting up three shallow bowls: one with flour mixed with salt, pepper, and paprika, one with beaten eggs, milk, and mustard, and one with breadcrumbs.
Organizing your breading stations in advance makes the process smoother and less messy.
Dredge each pork cutlet in the flour mixture, then dip it into the egg mixture, and finally coat it with breadcrumbs. Set aside.
Press the breadcrumbs gently onto the pork to ensure an even coating.
Heat oil in a frying pan over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 4 minutes per side.
Maintain a consistent oil temperature to achieve an even golden crust.
Cook the bacon in a pan until crispy. Remove and set aside. In the same pan, sauté onions and mushrooms until softened.
Using the bacon fat to cook the vegetables adds extra flavor to the sauce.
Deglaze the pan with red wine, then stir in the cream. Simmer until the sauce thickens. Season with salt and pepper.
Allow the sauce to simmer gently to develop a rich flavor.
Serve the schnitzel topped with the mushroom bacon sauce and garnished with fresh parsley.
Serve immediately to enjoy the schnitzel at its crispiest.
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