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Jaeger Schnitzel

Jaeger Schnitzel

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Helene

Helene

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 175 mg
  • 58%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  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

JennaBanana
109

JennaBanana

11/6/2007

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 its thin. you bread it with flour, egg, breadcrumbs fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression.....

Ryan McDonough
26

Ryan McDonough

10/18/2010

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 the breading. Instead of the dry mushroom mix, I use golden mushroom soup and add some Riesling to it. I also prefer to use Spaetzle rather than egg noddles, but I have used Egg noddles before and it is still good.

TinyChef90
14

TinyChef90

2/5/2010

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. As long as you season it well, the sauce will turn out well.

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