Jagerschnitzel

Name: Jagerschnitzel
Prep time: 15 min
Cook time: 25 min
Yield: 4
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

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 4 servings

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 25 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 556

% Daily Value*

Total Fat 33.5g 43%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 683mg 30%

Total Carbohydrate 29.9g 11%

Dietary Fiber 3g 11%

Total Sugars 4.4g

Protein 32.9g 66%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.