This is a delicious dish I ordered again and again when I was stationed in Germany with the Army.  It is best served with French fries to clean up the remaining gravy and a nice garden salad.

Jagerschnitzel

bread crumbs

all-purpose flour

salt and pepper

vegetable oil

pork

egg, beaten

onion,

(8 ounce) can sliced mushrooms

water

beef bouillon

cornstarch

sour cream

In a shallow dish, mix together the bread crumbs and flour. 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 in 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 browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. 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.


We thought this was very good and would not change a thing. I was born in Germany and this is very close to authentic. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. Thanks

Delicious, best w/pork as Veal is to bland.I've eaten it in Karlsruhe and they made it w/pork.It is a dish for people who like to cook and eat well.Yes it is authentic to Germany and dishes like Jaegerschnitzel vary from Region to Region, from Village to Village .And if the meat is tough, then it is your meat/cooking most likely it was not pounded thin enough. When I lightly brown my onions and mushrooms I then add regular flour and also brown it lightly , I then use beef-stock to make my gravy, season it again and add sour- or sweetcream whichever I have handy and I always use freshly ground carawayseeds,when I season my porkstaeks and when I prepare the gravy.

This is a wonderful dish. The only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. We were also in Germany for several years loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites(french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin).

I have to admit I added a bit of onion powder and garlic powder to my flour/bread crumb mixture and instead of using a can of mushrooms I fried up fresh mushrooms in butter with the onions till soft then added the cornstarch and followed with the water bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. I also went all out German and served the German Spaetzle Dumplings (from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare smells and tastes wonderful cooking-a winner of a recipe!

My husband and I recently returned from 2 weeks in the Bavarian region of Germany. I discovered Jagerschnitzel the first day and was hooked. I ate it at 4 different restaurants (from a five star restaurant down to a truck stop). It was different each time. This is an excellent version I may add a little additional seasoning to the gravy to make it absolutely perfect. As a side note we prefer to make Spaetzle with the schnitzel.

This recipe was a hit at my annual wine and cheese party. We had alot of german people there and they thought it was right from Germany. I would suggest using fresh button mushrooms instead of canned. Angela Himmeroder

Wow this is one fantastic recipe. I made this foe the family and they all loved it. The only change I made was to use a 1/2 cup of white wine with 1 cup of water.I will be making this recipe many times. Thanks for the great recipe

This is fantastic and tastes very much like what I used to buy at the butcher shop while living in Germany! I made two changes--used fresh mushrooms instead of canned and I used the thin 'breakfast style' pork slices so that I wouldn't have to pound the meat. To make an even thicker crispier crust I dipped the pork in the egg and then in the breadcrumbs and then did that again. I had this as the main dish for my "Oktoberfest"-themed cooking club and it was a raving success--especially for a bunch of women who are not big fans of fried meat! I served it with Spaetzle and Rotkohl (red cabbage). I've made it several times for family and friends and it turns out excellent every time. Thanks for the great recipe!

My husband's father was stationed with the Air Force in Germany when my husband was very young so a lot of his "comfort food" is German. As someone who has in lived in the South all my life cooking is a big part of my life and I wanted to find some recipes to make for him. This recipe was easy to do and according to him was what he remembered. We had it with steak fries a German spinach casserole and Apple Strudel. It was a great hit with my whole family.

I decided to try this as I heard a few people who said they really liked it on here. I had 4 kind of large pork cutlet steaks. So I just cut them in half so they would get throughly cooked. I did the full amount of bread crumbs but about half of them did not get used. I thought the sauteed pork tasted fine without the sauce. I may buy some better quality cutlets and tenderize my own and try it again just making that meat. I just really did not care for the sauce at all and found it to be way too chunky. And the canned mushrooms just did not seem to work well in it. I wish I would have used fresh mushrooms in the sauce that may have helped. I don't know.

Delicious fried pork topped with a dreamy mushroom gravy is an East German classic.

jagerschnitzel

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : DSPIRAL73

Ingredients

Instructions

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