Jagerschnitzel
It is best served with mashed potatoes or French fries to clean up the
remaining gravy and a nice garden salad.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Makes: 4 servings
Ingredients
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1. In a shallow dish, mix together the bread crumbs and flour. Season with
salt and pepper. Place the egg on 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.
**I use Portabella mushrooms they are meatier and taste mush better than the
white ones. |
