The Great Jägerschnitzel Debate

"How to make proper Jägerschnitzel, or 'hunter’s cutlet' in German, is the subject of much debate, or perhaps simply much variation. We read up on the controversy–breaded or unbreaded? pork or veal?–and, although these are matters of personal taste as much as authenticity, we decided to weigh in. The following is a traditional recipe for Jägerschnitzel, a popular German entree with a rich, creamy mushroom sauce."

4 ½-inch slices of pork loin

Salt and black pepper, to taste

5 tablespoons olive oil or bacon fat

½ yellow onion, chopped

1 lb. mushrooms, sliced

2 tablespoons flour

¼ cup red wine or sherry

1 cup beef stock, warmed

2 to 4 tablespoons heavy cream

2 tablespoons parsley, chopped

Directions at schallerweber.com

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