Time
55 min
Serving
4 persons
Calories
917
This jägerschnitzel is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
Ingredients
- egg: 1 piece (beaten)
- bread crumbs: 1 cup
- all-purpose flour: 1 Tbsp
- salt and pepper: (to taste)
- pork steaks or cutlets, pounded thin: 4 piece
- vegetable oil: 2 Tbsp
- medium onion: 1 piece (diced)
- mushrooms: 1 can (8 ounce can, sliced)
- ½ cups water: 1 piece
- cube beef bouillon: 1 piece
- sour cream: 0.5 cup
- cornstarch: 1 Tbsp
Metric Conversion
Stages of cooking
-
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.
