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–+ servings

Jägerschnitzel

This jägerschnitzel recipe features pork cutlets that are pounded thin, breaded, and fried, then topped with a luscious sour cream-mushroom gravy.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Drink
Cuisine: German
Calories: 917
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 egg, beaten
  • 1 cup bread crumbs
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • 4 pork steaks or cutlets, pounded thin
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 8 ounce can sliced mushrooms
  • 1.5 cups water
  • 1 cube beef bouillon
  • 0.5 cup sour cream
  • 1 tablespoon cornstarch

Method
 

  1. Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
  2. Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
  3. Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
  4. Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
  5. Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.

Nutrition

Calories: 917kcalCarbohydrates: 30gProtein: 67gFat: 57gSaturated Fat: 21gCholesterol: 285mgSodium: 658mgFiber: 3gSugar: 5g

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