How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jagerschnitzel The Germany Way Pork Steaks Or Cutlets?

You need 12 ingredients. The key ingredients include: 1 cup breadcrumbs, 1 tablespoon all-purpose flour, salt and pepper, 2 tablespoons vegetable oil, and more.

Is Jagerschnitzel The Germany Way Pork Steaks Or Cutlets suitable as meat & poultry?

Yes, Jagerschnitzel The Germany Way Pork Steaks Or Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Jagerschnitzel The Germany Way Pork Steaks Or Cutlets?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jagerschnitzel The Germany Way Pork Steaks Or Cutlets Recipe

Name: Jagerschnitzel The Germany Way Pork Steaks Or Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup breadcrumbs; 1 tablespoon all-purpose flour; salt and pepper; 2 tablespoons vegetable oil; 4 pork cutlets (or pork steaks pounded thin); 1 egg, beaten; 1 medium onion, diced; 1 (8 ounce) can sliced mushrooms; 1 1/2 cups water; 1 beef bouillon cube; 1 tablespoon cornstarch; 1/2 cup sour cream

Jagerschnitzel The Germany Way Pork Steaks Or Cutlets

Eats Now Editorial Team · 595 kcal · Meat & Poultry

1
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
3
My Note: This is very close to the authentic one. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. BUT I DO Play with me food, and the only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. I loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites (french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin). But My D/W have to admit she added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, She fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. She also went all out German and served a German Spaetzle Dumplings (she got from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe She like to do!

Jagerschnitzel The Germany Way Pork Steaks Or Cutlets

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