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Jagerschnitzel

Jagerschnitzel

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
DSPIRAL73

DSPIRAL73

This 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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

LESLEYfromWI
245

LESLEYfromWI

8/28/2005

We thought this was very good and would not change a thing. I was born in Germany and this is very close to authentic. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. Thanks

RSI
168

RSI

3/5/2007

Delicious, best w/pork as Veal is to bland.I've eaten it in Karlsruhe and they made it w/pork.It is a dish for people who like to cook and eat well.Yes it is authentic to Germany and dishes like Jaegerschnitzel vary from Region to Region, from Village to Village .And if the meat is tough, then it is your meat/cooking most likely it was not pounded thin enough. When I lightly brown my onions and mushrooms I then add regular flour and also brown it lightly , I then use beef-stock to make my gravy, season it again and add sour- or sweetcream whichever I have handy and I always use freshly ground carawayseeds,when I season my porkstaeks and when I prepare the gravy.

PETITE BAKER
147

PETITE BAKER

9/30/2004

This is a wonderful dish. The only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. We were also in Germany for several years, 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).

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