Name: Jägerschnitzel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: German
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

Jägerschnitzel

This jägerschnitzel recipe features pork cutlets that are pounded thin, breaded, and fried, then topped with a luscious sour cream-mushroom gravy.

55 min total 15 min prep 40 min cook 4 917 cal

Instructions

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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.