More Great Recipes: European

Jägerschnitzel


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 lb. boneless pork or veal cutlets
2 eggs (beaten)
1/2 cup bread crumbs
oil
2 oz. bacon (diced) (2 slices if thick) sliced
4 oz. onions (chopped) (1/2 cup
8 oz. mushrooms (sliced) (1 - 8 oz. can)
1 Tbsp. tomato paste
1/2 cup water
1/2 cup dry wine
dash of thyme
pepper
salt
1/2 tsp. paprika
1 Tbsp. parsley
2 Tbsp. 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 bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes on each side). 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. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel just before serving.


Pairs Well With


Notes

If you are looking for a typical German main course this is it. It is often served in German restaurants. I buy pork as it is cheaper and you can't really tell the difference in taste.

Oh man!....I haven't had Jagerschnitzel since we lived in Germany almost 6 years ago....I love that stuff...thanks for the recipe!

This sounds very scrumptious...I'm making it tomorrow! Thanks for this recipe! Ronda

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