
Jägerschnitzel
Jägerschnitzel, a delightful dish I frequently enjoyed during my Army stationing in Germany, is a must-try. For the perfect experience, serve it alongside French fries to savor every drop of the rich gravy and complement it with a fresh garden salad.
Ingredients
- 1 large 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 ½ cups water
- 1 cube beef bouillon
- ½ cup sour cream
- 1 tablespoon cornstarch
Instructions
- Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
- Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
- 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.
- 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.
- 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: 658mgPotassium: 1076mgFiber: 3gSugar: 5gVitamin C: 4mgCalcium: 138mgIron: 7mg
Tried this recipe?Let us know how it was!