This jägerschnitzel 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.
Preparation Details
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4
Ingredients
- 1 large egg, beaten
- 1 cup bread crumbs
- 1 tablespoon all-purpose flour
- salt and pepper to taste
- 4 pork steaks or cutlets, pounded thin
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 (8 ounce) can sliced mushrooms
- 1 ½ cups water
- 1 cube beef bouillon
- ½ cup sour cream
- 1 tablespoon cornstarch
Steps
- Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
- Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
- 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.
- 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.
- 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.
