Jagerschnitzel

Jagerschnitzel

342
DSPIRAL73 1

"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."

Ingredients

40 m {{adjustedServings}} servings 556 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 33.5 g
  • 51%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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

342
  1. 460 Ratings

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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 ...

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...

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 mos...