(Hunter Schnitzel with Mushroom Gravy)
This is one of many recipes for preparing this famous German dish. Jaeger in German means means hunter.
- 1 cup bread crumbs
- 1 tablespoon all-purpose flour
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 pork steaks or cutlets, pounded thin
- 1 egg, beaten
- 1 medium onion, diced
- 1 (8 ounce) can sliced mushrooms
- 1 1/2 cups water
- 1 cube chicken or beef bouillon or 1 teaspoon bouillon
- 1 tablespoon cornstarch
- 1/2 cup sour cream
- In a shallow dish, mix together the bread crumbs, flour and paprika.
Season with salt and pepper. Place the egg in a separate dish.
- Heat oil in a large skillet over medium-high heat. Dip pork steaks
into egg, then coat with the bread crumb mixture.
- Fry in the hot oil until browned on both sides and cooked through,
about 5 minutes per side.
- Remove the pork to a platter and keep warm.
- Add onion and mushrooms to the skillet and cook until lightly
- Pour in water and dissolve the bouillon cube. Simmer for about 20
- Stir together the cornstarch and sour cream; stir into the skillet.
Cook over low heat until thickened but do not boil. Spoon over the pork
cutlets and serve immediately.
Photo credit: (c) Can Stock Photo / FomaA
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