Cooking with Karin: Jägerschnitzel with Mushroom Cream Sauce
“Ask me to bake a banana bread and I’ll be in the kitchen within five minutes,” laughs Karin. She’s been working at VAEX for 10 years. “I love baking, but I cook because I have to for the three men at home. Still, they each have a favorite dish, so I chose the recipe for this German classic: Jägerschnitzel with mushroom cream sauce. And guess what: it’s actually really quick and easy to make.”
Serves 2 | Preparation time: 20 minutes
Good Meat Above All
“At VAEX, we know how important good meat is,” says Karin. “That goes for a simple piece of pork just as much as for a nice steak. Most people buy schnitzel that’s already breaded. But in Germany, they often make it without the breadcrumb coating, just with a pork fillet. I actually prefer it that way. The meat stays tender and really soaks up the flavor of the sauce. And it all starts with good meat, fresh from the butcher.”
Ingredients for 2 people
- 2 pork fillets or unbreaded schnitzels
- 250 g mushrooms, sliced
- 1 small onion, finely chopped
- 1 clove garlic, pressed
- 200 ml cooking cream
- 100 ml beef or vegetable stock
- 1 tbsp butter (for frying)
- Fresh parsley, salt and pepper
How to make it
- 1. Season the meat with salt and pepper. Melt the butter over high heat. Fry the meat for 2 to 3 minutes on each side, until golden brown. Remove the meat from the pan and wrap it in aluminum foil. It doesn’t need to be fully cooked yet.
- 2. In the same pan, sauté the onion, garlic, and mushrooms for about 5 minutes. Wait until the mushrooms are nicely browned.
- 3. Pour in the stock and the cream. Bring to a boil. Let it simmer for 3 to 5 minutes until you have a nice sauce. Add plenty of salt and pepper.
- 4. Return the meat to the sauce, along with any juices from the foil. Let it warm through for another 2 minutes. Finish with fresh parsley.
Serving tip: Delicious with fries, fried potatoes, or spätzle.
“What I love about this recipe: you only need a few simple ingredients for a complete meal,” says Karin. “No long shopping list. Just good meat, some mushrooms, and a splash of cream. I had it with crispy fries on the side, because I love them. And the best part? My colleagues at VAEX immediately asked for the recipe when I shared photos. So my banana bread might have some competition.”
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