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Breaded Pork Cutlet "Hunter's Style" (Jagerschnitzel)

After we came home from the Saturday Kitchens class at the CIA, David asked me what my favorite dish was. Really, everything was spot on delicious, but I most loved the red cabbage and the jagerschnitzel. The fact that the jagerschnitzel is called "Hunter's Style" sealed the deal for me to share these two recipes with you. Plus, these dishes pair well together and will make a great family meal.
Servings 6
Author The Cowgirl Gourmet received this recipe from Chef Hinnerk Von Bargen, CIA Associate Professor


  • 12 - 3 ounce pork cutlets trimmed
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

Breading station

  • Flour beaten eggs, bread crumbs--all in separate containers
  • 1-1/5 pounds button mushrooms stems removed and quartered
  • 1/2 cup brown veal stock
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • Chives sliced thinly, garnish


  1. Pound pork cutlets to an even thickness and season with salt and pepper. Dredge in flour, dip in egg wash and coat with bread crumbs and set aside. Continue until all of the pork cutlets are coated.
  2. At service, pan fry pork cutlets in hot oil until golden brown on both sides and cooked through. Remove from pan and place on a wire rack to drain any excess oil.
  3. Add more oil to the pan as needed and continue cooking the cutlets until they are all cooked.
  4. Once all of the cutlets have been cooked, add more oil to the pan and heat. Then add the mushrooms and saute until cooked through. Deglaze the pan with the brown veal stock and reduce by at least half. Add the heavy cream and cook until it starts to thicken. Taste and adjust seasoning, if necessary.
  5. To plate, put two cutlets on a plate and cover in brown mushroom gravy. Serve with a side of braised red cabbage (recipe follows).