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Nutrition Facts
Serving Size 1 (311g) Recipe makes 6 servings
Calories 482
Calories from Fat 253		(52%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 675mg		28%
Potassium 616mg		17%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 1.4g	5%
	Sugars 3.2g
Protein 21.6g		43%
detailed view... how is this calculated?

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Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

Recipe #171171 | 35 min | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: JanetC-KY
Jun 2, 2006

Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.

SERVES 6 (change servings and units)

Ingredients

1 lb boneless pork or veal cutlet
2 eggs (beaten)
1/2 cup breadcrumbs
1/4 cup flour
3 tablespoons oil
4 slices bacon (diced)
2/3 cup onion (chopped)
1/2 lb mushroom (sliced)
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 dash thyme
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
2 tablespoons sour cream

Directions

1
Heat oil in a large skillet over medium high heat.
2
Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
3
Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
4
Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
5
Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
6
Stir in the sour cream; pour gravy over Schnitzel just before serving.

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Featured Reviews for This Recipe

From: K9 Owned

On Mar 4, 2009

Thanks Janet. It was easy and very tasty. Rather than make the schnitzel first I made up the sauce first and just reheated once the veal was cooked. Ran out of bacon (why won't he put things on the list???) so made do with 2 slices of bacon. DH said to tell you that you are a goddess

0 people found this review helpful

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From: Teddy's Mommy

On Jan 9, 2009

Oh WOW! We loved this because of the comments of some of the other reviewers I only used 2 slices of bacon, and I wasn't sure what type of wine to use but someone else commented on using a red so I used the only red I had.. Merlot. Mmm!! Definitely a do-over. I served this with mashed potatoes/parsnips (I mix them), and broccoli with a lemon/butter/white wine sauce. I forgot the sour cream and plated up one plate.. but I poured the sauce back into the pan and added it then re-plated LOL. YAY!! Thank you!!

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From: PClifton30739

On Jul 21, 2008

My husband went nuts over this one! The mushroom gravy is so rich and full of flavor. I used a Chianti red wine and don't think it could have turned out any better. It's not a complicated recipe at all - just looks long. This is definately a keeper!!!!!

3 people found this review helpful

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From: Dispersed Family

On Dec 25, 2006

We made this with veal. The only thing I'd have done differently is that I would have doubled the sauce! My guys loved this! We had it for Christmas dinner per their choice this year and it was a huge hit! We served it over German Mashed Potatoes (recipe found at recipezaar!) It is a spectacular combination!

3 people found this review helpful

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