Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy) Recipe #171171
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.
by JanetC-KY
35 min | 20 min prep
SERVES 6
- 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
- Heat oil in a large skillet over medium high heat.
- 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.
- 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.
- Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
- 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.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
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5 stars