"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Jägerschnitzel Recipe

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This recipe for Jägerschnitzel, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Ward


4 boneless pork chops
1 egg
2 tbsp. oil
1 tbsp. butter
1 lb. mushrooms (can be mixed varieties)
1 scallions, diced
1/4 cup dry white wine
1 cup half & half
1 pinch paprika
1 pinch nutmeg
1 tsp. minced parsley
4 tbsp. fresh chives, chopped
salt & pepper
1 tsp. concentrated beef stock

Pound each pork chop until thin. Dip first in flour, then beaten egg, then bread crumbs. Let sit for 15 minutes. Heat half of oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. Keep warm. In separate pan, fry onions in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Season with pepper, paprika, nutmeg, bouillon and salt. Add fresh chives and parsley before serving. Serve with Spätzle or noodles.




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