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Nutrition Facts
Serving Size 1 (236g) Recipe makes 6 servings
Calories 536
Calories from Fat 248		(46%)
Amount Per Serving		%DV
	Total Fat 27.6g	42%
	Saturated Fat 9.4g	46%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 135mg		45%
Sodium 3058mg		127%
Potassium 637mg		18%
Total Carbohydrate 44.0g		14%
	Dietary Fiber 2.3g	9%
	Sugars 2.1g
Protein 27.3g		54%
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Jagerschnitzel

Recipe #173299 | 50 min | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: It's all good
Jun 17, 2006

After spending 6 years in Germany, I decided to finally make this meal from scratch. This really turned out to be a very tasty meal. I use the left over oil for a side order of fries while I fix the gravy. The gravy also makes an excellent dip for the shoe string fries.

SERVES 6 (change servings and units)

Ingredients

oil
1 lb boneless pork or veal cutlet
salt and pepper
2 eggs (beaten)
1/2 cup plain breadcrumbs

GRAVY

5 slices bacon (diced)
4 ounces sweet onions (chopped)
8 ounces mushrooms (sliced)
12 ounces gravy (jar)
1 dash thyme
1/2 teaspoon paprika
1 tablespoon parsley
pepper
salt

Directions

1
Heat oil in a large skillet over medium high heat.
2
Pound cutlets with a meat tenderizer to flatten them.
3
Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs.
4
Place cutlets into oil in skillet.
5
Fry until golden brown (1 or 2 minutes on each side).
6
Remove the meat from the skillet and drain on paper towels.
7
Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit.
8
Sauté bacon, onions, and mushrooms until golden brown.
9
Add gravy and sauté over a low heat.
10
Add thyme, paprika, parsley, pepper, and salt.
11
Simmer for about 5 minutes.
12
Pour gravy over Schnitzel just before serving.