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Jaeger Schnitzel With Thyme And Parsley

We're going to guide you through each step, ensuring you create a perfect dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 3 Tbsp butter divided
  • 2 slices bacon chopped
  • 1 small onion chopped
  • 1 lb cremini or white mushrooms sliced
  • 2 Tbsp all-purpose flour
  • ¾ cup beef broth or vegetable broth
  • ¾ cup heavy cream
  • ½ tsp dried thyme
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp milk
  • ½ tsp salt
  • Pepper to taste
  • 4 Breaded Schnitzel

Instructions
 

  • In a large frying pan, heat 2 Tbsp butter over medium heat and fry bacon together with the onion until cooked and onion is golden brown. Add the sliced mushrooms and saute for 2 minutes until they start to release some liquid, stirring constantly. Add remaining butter and stir until melted. Sprinkle flour over mushrooms and stir to combine.
  • Pour broth and cream into the pan. Season with salt, pepper, and thyme. Bring to a boil, then turn the heat down and let the sauce simmer until thickened, about 10-15 minutes.
  • Add 1-2 Tbsp of milk to the sauce if it is too thick. Remove from heat and stir in 1 Tbsp chopped parsley. Season to taste with salt and pepper.
  • Put schnitzel on a plate and pour the sauce over it or serve it on the side so the schnitzel stays crispy. Garnish with parsley.