Jaeger Schnitzel

Jaeger Schnitzel

33
Helene 8

"This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread."

Ingredients

2 h 30 m {{adjustedServings}} servings 455 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Pound out cubed pork, and cut in half.
  2. Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
  3. Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
  5. Serve pork over noodles and smother with gravy.
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Reviews

33
  1. 41 Ratings

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I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so ...

I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called:) I use the same method for t...

I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. ...