German Grocery - Recipes: Jagerschnitzel (Pork or Veal Cutlet)

Home Customer Service My Account View Cart

Announcement Updated Shipping Policy. Click Here For Details.

New Products | Best Sellers | Specials | Seasonal | German Specialties

Soups/Sides/Gravies | Preserves | Seasonings | Condiments | Health & Beauty

check out the

RED HOT DEALS

Departments

Brand Names

Shopping Tools

Translate

Text Size

Popular Items

• Art Gallery

• German Recipes

Online Security

Safe & Secure Shopping!

HACKER SAFE - CERTIFIED

Major Credit Cards Accepted!

Jägerschnitzel (Pork or Veal Cutlet)

Veal or pork cutlets smothered in a brown gravy with sautéed mushrooms

Ingredients

1 lb. boneless pork or veal cutlets
2 eggs (beaten)
1/2 cup bread crumbs
oil
2 oz bacon (diced)
4 oz onions (chopped)
8 oz mushrooms (sliced)
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

Directions

Step 1. 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.

Step 2. 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.