Jägerschnitzel

This jägerschnitzel recipe features pork cutlets that are pounded thin, breaded, and fried, then topped with a luscious sour cream-mushroom gravy.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 917 Calories

Ingredients

• 1 egg, beaten
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• salt and pepper to taste
• 1 cube beef bouillon
• 1 cup bread crumbs
• 1 (8 ounce) can sliced mushrooms
• 1 medium onion, diced
• 4 pork steaks or cutlets, pounded thin
• 0.5 cup sour cream
• 1.5 cups water

Recipe Instructions

Step 1

Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.

Step 2

Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.

Step 3

Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.

Step 4

Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.

Step 5

Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.