Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

READY IN: 35mins
Recipe by JanetB-KY

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.

Top Review by JSchultz89

This turned out great! I used veal cutlets, no pounding required. I doubled the sauce (my husband loved it) as suggested by others but we really didn't need the extra the veal was so tender. If using pork, the sauce would be even more appreciated I think. On the upside, I now have the remainder in a jar in the fridge waiting to be used :) I did everything exactly as stated in the recipe, (used red wine) will make again for sure!

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium high heat.
  2. 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.
  3. 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.
  4. Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
  5. 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.
  6. Stir in the sour cream; pour gravy over Schnitzel just before serving.

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