Jägerschnitzel (Pork Schnitzel with Mushroom Gravy)

Schnitzel

• 4 pieces Pork cutlets, boneless
• 1 ½ tsp Fine sea salt
• 80 g Plain flour
• 2 Egg
• 1 tsp Dijon mustard
• 120 g Breadcrumbs
• 6 tbsp Sunflower oil

Mushroom gravy

• 40 g Unsalted butter
• 1 medium Yellow onion
• 300 g Button mushrooms
• 400 ml Vegetable stock, hot
• 120 ml Double cream
• 10 g Fresh parsley

1. Place the pork between sheets of baking paper and gently pound to an even thickness of about 5 mm. Season both sides with a little of the salt. Set up three shallow bowls: flour in one, eggs whisked with the Dijon mustard in the second, and breadcrumbs in the third.
2. Coat each cutlet in flour, shaking off the excess, then dip into the egg mixture and finally press into the breadcrumbs. Lay the breaded cutlets on a plate while you heat the pan. Keep the coating light and even so it fries crisp rather than heavy.
3. Heat half the sunflower oil in a large frying pan over medium-high heat. Fry two cutlets for 2 to 3 minutes per side until deep golden and cooked through, then transfer to a warm plate. Repeat with the remaining oil and cutlets.
4. Carefully wipe out the pan, then melt the butter over medium heat. Finely slice the onion and add it to the pan with a pinch of the remaining salt, cooking for 5 to 6 minutes until softened. Slice the mushrooms and add them, cooking for 6 to 8 minutes until browned and their liquid has evaporated.
5. Pour in the hot stock and bring to a gentle simmer, scraping up any browned bits. Simmer for 4 to 5 minutes until slightly reduced, then stir in the double cream and keep the heat low so it does not boil. Taste and adjust with the remaining salt if needed.
6. Finely chop the parsley and stir most of it into the gravy. Serve the schnitzels straight away, spooning the mushroom gravy over the top and scattering over the remaining parsley. If you prefer maximum crispness, spoon the sauce alongside rather than directly on the crust.

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