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Jagerschnitzel Recipe

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This recipe for Jagerschnitzel, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs. vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 8 oz. can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 Tbs. cornstarch
1/2 cup sour cream

Directions:
Directions:
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.
Remove pork to a platter and keep warm.
Add mushrooms and onion 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.

Personal Notes:
Personal Notes:
This is really good served with the German Red Cabbage!

 

 

 

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