Jägerschnitzel
Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy) is a breaded and fried pork (or veal) cutlet topped with a rich mushroom gravy, made with mushrooms, onions, and sometimes bacon, served with potatoes or spaetzle. The name “Jäger” means “hunter” in German, referencing the mushroom sauce, which is reminiscent of game hunting cuisine.
Jägerschnitzel
Jägerschnitzel (Hunter Schnitzel with Mushroom Gravy) is a breaded and fried pork (or veal) cutlet topped with a rich mushroom gravy.
Ingredients
Pork
1 cup bread crumbs
1 tablespoon all-purpose flour
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
Gravy
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube chicken or beef bouillon or 1 teaspoon bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Instructions
Pork
- In a shallow dish, mix together the bread crumbs, flour and paprika. 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 into 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 the pork to a platter and keep warm.
Gravy
- 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 Gravy over the pork cutlets and serve immediately.
Notes
Photo credit: (c) Can Stock Photo / FomaA
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