Today we’re continuing our international menu of dishes inspired by MY FINE FELLOW with Helena’s jägerschnitzel recipe!

In the beginning of the book, Helena asks Penelope to taste test three different versions of jägerschnitzel to guess which is the most authentic. One version uses venison, the second uses boar, and the third (the authentic one) uses pork. Every version sounded delicious, but since things like venison and boar are harder to source, I decided to make the authentic version as the entrée for my MY FINE FELLOW menu.

I don’t have a go-to recipe for jägerschnitzel (especially not one I would consider super authentic), so I went internet hunting. I really like this recipe from All Tastes German because it uses all the ingredients referenced in Helena’s recipe (including the red wine), and the post offers lots of details about the dish’s background and regional variations.

The final dish turned out AMAZING. I was actually a little nervous, since I’d never eaten jägerschnitzel before and the recipe calls for coating the pork cutlet in a mustard/paprika mix before breading it (mustard and I have a tenuous relationship). After the schnitzel and mushroom sauce were plated, I took a small taste just to make sure the recipe turned out . . . then plopped myself down at the table and ate a whole serving! The fried pork and mushroom sauce complement each other so well—a savory, salty, satisfying combo—and I was pleasantly surprised by the mustard. It’s not super strong, instead lending a subtle complexity to the pork. It wound up being my favorite part of the whole dish!

I will DEFINITELY be making this again soon! 🙂

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Helena’s Jägerschnitzel

“So I am to taste the differences [in the jägerschnitzel]?”
“Of course, but beyond that, you must determine which version is the most authentic.” Helena’s eyes widened with excitement.
Penelope sat at the table and picked up the silver fork and knife lying next to the first dish. “Surely any version that comes from somewhere in the German states would be authentic.”
Helena moved around the table to sit across from her. “Not at all, I assure you. In any case, I have prepared these myself.”
Penelope tilted her head. “Then these are all your interpretation of jägerschnitzel?”
“At least one is my interpretation, and at least one is as authentic as I could make it, given the ingredients I could find in London. You must determine which is which,” Helena pronounced, unable to suppress a smile.

— My Fine Fellow

 

INGREDIENTS:

• FOR THE SAUCE
  • 16 oz mushrooms, washed
    
    • The original recipe uses cremini, while the book calls for chanterelle and chestnut mushrooms. I was only able to get white button mushrooms, so that’s what I used here.
  • 1 Tbsp vegetable oil
  • 2 Tbsp butter
  • 1 medium white or yellow onion, diced
    
  • 1 ½ tsp tomato paste
  • 2 Tbsp flour
  • ⅔ cup red wine
  • 1 ⅓ cups beef stock
  • 1 tsp salt
    
  • ½ tsp pepper or to taste
    
    • I used 1/4 tsp
  • ½ tsp sugar
  • ½ tsp paprika
    
  • ¼ tsp thyme
  • 1 Tbsp Worcestershire sauce
• FOR THE SCHNITZEL
  • 2 Tbsp yellow mustard
  • 2 tsp paprika
  • 2 tsp salt
    
  • 1/4 tsp coarse black pepper
  • 1/2 cup flour
  • 1 cup plain breadcrumbs
  • 2 eggs
  • 1 Tbsp milk
  • 8 boneless pork cutlets
    • I used center cut thin boneless pork chops from Walmart, which came in a pack of 8.
  • 4 Tbsp lard or neutral vegetable oil
  • 4 Tbsp butter

 

Makes 8 jagerschnitzel

 

INSTRUCTIONS:

1. FOR THE SAUCE. Cut the mushrooms into 1/4″ thick slices. Heat vegetable oil in a large skillet with high walls over medium heat and cook mushrooms for 2-3 minutes until golden brown but still firm. Remove mushrooms to a bowl and set aside.
2. Reduce heat to medium-low. Melt the butter in the same skillet and saute the onion for 3-5 minutes until translucent. Stir in the tomato paste and cook 2 more minutes. Stir in the flour. Stir in the wine and beef stock. Stir in remaining ingredients. Increase heat to medium and simmer 5-10 minutes, stirring regularly. Stir in reserved mushrooms and allow to cook for 5 minutes or until mushrooms are soft.
3. NOTE: I think making the sauce and schnitzel back-to-back can get a little hectic, so I recommend making the sauce ahead and rewarming it before serving.
4. FOR THE SCHNITZEL. In a small bowl, stir together the mustard, paprika, salt, and pepper. Set aside. Pour the the flour onto one large plate and the bread crumbs on another. Set aside. On a large deep plate or shallow bowl, whisk together the eggs and milk. Set aside.
5. Pat the pork chops dry and pound them to 1/4″ thickness between two pieces of plastic wrap. Add the oil and butter to a large skillet with high walls over medium-low heat.
6. While the pan heats, spread the mustard mix on both sides of the pork chops. Working assembly line style, lightly coat the pork chops with flour and tap off the excess, dip in the egg mix, then dredge in the breadcrumbs. Gently pat to ensure the bread crumbs adhere. Fry for 2-3 minutes on each side, working in batches. Transfer finished schnitzels to a paper towel lined plate to drain.
7. Top schnitzels with mushroom sauce and serve warm to your fellow gentlewoman culinarian to test her palate.

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Check out my other mushroom recipes!

Bambleby’s Marinated Mushrooms from EMILY WILDE’S ENCYCLOPEDIA OF FAERIES

Mrs. Markham’s Steak and Ale Pies from The Tenant of Wildfell Hall

A Short Cut to Mushrooms

Jessica’s Mushroom Vol-Au-Vents from NEVERWHERE