Jägerschnitzel Pork Or Veal Cutlets In Mushroom Gravy Food

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy) image

Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make.

Provided by JanetB-KY

Categories Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb boneless pork or 1 lb veal cutlet
2 eggs (beaten)
1/2 cup breadcrumbs
1/4 cup flour
3 tablespoons oil
4 slices bacon (diced)
2/3 cup onion (chopped)
1/2 lb mushroom (sliced)
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 dash thyme
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parsley
2 tablespoons sour cream

Steps:

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 the bread crumbs that have been combined with the flour.
Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
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 until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
Stir in the sour cream; pour gravy over Schnitzel just before serving.

JAGERSCHNITZEL

Jagerschnitzel image

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.

Provided by DSPIRAL73

Categories World Cuisine Recipes European German

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup bread crumbs
1 tablespoon all-purpose flour
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 ½ cups water
1 cube beef bouillon
1 tablespoon cornstarch
½ cup sour cream

Steps:

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.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g

VEAL CUTLETS

Veal Cutlets image

Also known as veal schnitzel. Delicious served with Creamed Spinach and Potato Pancakes. The spice recipe makes a big batch that will last over a year, store remaining seasoning mix in a jar.

Provided by Chef Gorete

Categories Veal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs veal cutlets
3 eggs, beaten
flour
dry breadcrumbs
corn flake crumbs
seasoning, mix (see recipe below)
oil (for frying)

Steps:

Lightly season the meat on both sides with the seasoning mix.
Combine the bread crumbs and cornflake crumbs together (50/50 ratio) . Set up three deep containers; one with the egg, one with the flour and one with the breadcrumb mixture.
Dip the meat into the flour, then into the egg, then into the breadcrumbs. Set on paper towels, letting the meat rest for 10 minutes.
Heat enough oil to completely cover the meat when frying. When hot fry for 3 - 5 minutes on each side, or until desired browning is reached.
Drain on paper towels.
SEASONING MIX: Combine all of the ingredients together. 1/2 cup salt, 2 teaspoons each of onion powder, Lawry's seasoning salt, black pepper, garlic powder & celery salt. Makes a big batch that will last you quite a while and can be used on any meat.

Nutrition Facts : Calories 253.5, Fat 12.6, SaturatedFat 5, Cholesterol 217, Sodium 159.5, Carbohydrate 0.2, Sugar 0.1, Protein 32.4

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