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Jägerschnitzel
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
55 minutes
55 minutes
Tender pork cutlets pounded thin, breaded, and fried to perfection, topped with creamy mushroom gravy.
Ingredients:
- 1 egg, beaten
- 1 cup bread crumbs
- salt and pepper to taste
- 4 pork steaks or cutlets, pounded thin
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 (8 ounce) can sliced mushrooms
- 1 cube beef bouillon
- 0.5 cup sour cream
- 1 tablespoon cornstarch
Instructions:
- In a shallow dish, pour the beaten egg. In another shallow dish, combine bread crumbs and flour, then season with salt and pepper.
- Coat pork steaks in beaten egg, then generously coat with bread crumbs.
- In a large skillet over medium-high heat, sear the steaks in hot oil until beautifully browned and cooked to perfection, about 5 minutes on each side. Use an instant-read thermometer to ensure the steaks reach an internal temperature of at least 145 degrees F (63 degrees C). Transfer the steaks to a platter and keep them warm before serving.
- Sauté onions and mushrooms in the skillet with the drippings until golden brown. Add water and bouillon cube, stirring until dissolved. Simmer for 20 minutes.
- Mix sour cream and cornstarch in a small bowl, then stir into the skillet. Simmer over low heat until the sauce thickens, being careful not to boil. Pour sauce over the steaks before serving.