Name: Jägerschnitzel
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Egg, beaten - 1 large; Bread crumbs - 1 cup; All-purpose flour - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Pork steaks or cutlets, pounded thin - 4; Vegetable oil - 2 tablespoons; Onion, diced - 1 medium; Sliced mushrooms - 1 (8 ounce) can; Water - 1 ½ cups; Beef bouillon - 1 cube; Sour cream - ½ cup; Cornstarch - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Jägerschnitzel

1. Egg, beaten - 1 large

2. Bread crumbs - 1 cup

3. All-purpose flour - 1 tablespoon

4. Salt and pepper to taste - 1 tablespoon

5. Pork steaks or cutlets, pounded thin - 4

6. Vegetable oil - 2 tablespoons

7. Onion, diced - 1 medium

8. Sliced mushrooms - 1 (8 ounce) can

9. Water - 1 ½ cups

10. Beef bouillon - 1 cube

11. Sour cream - ½ cup

12. Cornstarch - 1 tablespoon

How to cook deliciously - Jägerschnitzel

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.