Jägerschnitzel
This jägerschnitzel 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.
Ingredients
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1 large egg, beaten
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1 cup bread crumbs
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1 tablespoon all-purpose flour
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salt and pepper to taste
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4 pork steaks or cutlets, pounded thin
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2 tablespoons vegetable oil
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1 medium onion, diced
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1 (8 ounce) can sliced mushrooms
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1 ½ cups water
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1 cube beef bouillon
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½ cup sour cream
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1 tablespoon cornstarch
Instructions
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Place beaten egg in a shallow dish. Mix together bread crumbs and flour in a second shallow dish; season with salt and pepper.
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Dip pork steaks in beaten egg, then press into bread crumb mixture to coat.
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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.
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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.
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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.
