I love German Food

Jägerschnitzel

Recipe by
40 min.
Prep: 15 min. | Cook: 25 min. | Servings: 4 servings

Ingredients

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

Directions

  1. In a shallow dish, mix together the bread crumbs and flour.
  2. Season with salt and pepper. Place the egg in a separate dish.
  3. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture.
  4. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  5. Remove the pork to a platter and keep warm.
  6. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube.
  7. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet.
  8. Cook over low heat until thickened but do not boil.
  9. Spoon over the pork cutlets and serve immediately.
Category:

14 Reviews

  1. Rich Reedinger

    A wonderful way to use thin pork chops w/o the bone. The mushroom sauce makes the dish irresistible.

    Star
  2. Louise

    Great tasting recipe. My husband loves German food.

    Star
  3. Shocky

    Wow! A CAN of sliced mushrooms? A CUBE of beef bullion?

    I never thought I’d see a recipe for rasthof Jägerschnitzel. YUCK!

    Star
  4. Nancy Lingenfelter

    My very favorite German meal. Thanks for posting.

    Star
  5. sue

    I prefer a Zigeuner schnitzel but having tasted this … Wunderbar!! xx

    Star
  6. Terri Knoll

    I prefer mine vom kalb. Going to have to try this recipe. thanks

    Star
  7. Paula Deemer

    This recipe doesn’t get breaded, not authentic at all

    Star
  8. Sandy Peterson

    It was Delicious 🙂 thank you for the recipe,,

    Star
  9. Donna

    My mother always made her Snitzel breading with corn flake crumbs !! That’s the only thing I would change. She dipped the pork in egg and then corn flake crumbs, then fry. Yummy

    Star
  10. Nichole

    OMGoodness! Reminds me of eating in Germany… <3
    Super yummy and easyno make!!! <3

    Star
  11. fostermann

    I’ve always had it with veal. And hunters gravy definitely not canned mushrooms.

    Star

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