Jägerschnitzel
Description
This jägerschnitzel recipe features pork cutlets that are pounded thin, breaded, and fried, then topped with a luscious sour cream-mushroom gravy.
Ingredients
•
1 egg, beaten
•
1 cup bread crumbs
•
1 tablespoon all-purpose flour
•
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
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1 1/2 cups water
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1 cube beef bouillon
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1/2 cup sour cream
•
1 tablespoon cornstarch
Directions
1
Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
2
Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
3
Heat oil in a large skillet over medium-high heat. Fry coated steaks in hot oil until browned and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center of steaks should read at least 145 degrees F (63 degrees C). Remove steaks to a platter and keep warm.
4
Add onion and mushrooms to drippings in the skillet; cook and stir until lightly browned. Pour in water and stir in bouillon cube until dissolved. Simmer for about 20 minutes.
5
Combine sour cream and cornstarch in a small bowl; stir into the skillet. Cook over low heat until sauce is thickened, but do not boil. Spoon sauce over steaks to serve.