Name: Jägerschnitzel with Creamy Mushroom Sauce and Sauerkraut
Prep time: 16 min
Cook time: 35 min
Total time: 51 min
Yield: 4 servings
Cuisine: German
Ingredients: 40 g butter; 150 ml heavy cream; 100 g almond flour; 0.5 tsp black pepper; 100 ml chicken broth; 1 tsp salt; 300 g sauerkraut; 300 g mushrooms; 0.5 medium onion; 2 piece eggs; 600 g pork loin slices

1

Pound the pork slices to an even 1 cm thickness and season with salt and pepper.

child_care Reserve one small unseasoned slice for the child.

2

Whisk the eggs in a shallow bowl and spread the almond flour on a plate. Dip each pork slice in the egg, then press into the almond flour.

3

Heat half the butter in a large skillet over medium-high heat and cook the schnitzels for 3 minutes per side until golden. Remove and keep warm.

child_care Cook the child's slice for 3 minutes per side, then cut into strips.

4

Add the remaining butter, sliced mushrooms, and diced onion to the skillet. Cook for 5 minutes until golden.

child_care Set aside a few plain mushrooms for the child.

5

Pour in the chicken broth and simmer for 3 minutes, then stir in the heavy cream and simmer for 2 minutes until thickened. Season with salt and pepper.

6

Warm the sauerkraut in a small saucepan. Serve the schnitzels with the mushroom sauce over them and the sauerkraut alongside.

child_care Assemble the child's plate with schnitzel strips, plain mushrooms, and a little sauerkraut.

Jägerschnitzel with Creamy Mushroom Sauce and Sauerkraut Hunters Schnitzel with Mushroom Sauce and Sauerkraut

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Jägerschnitzel with Creamy Mushroom Sauce and Sauerkraut

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