Jagerschnitzel (Hunter's Schnitzel)

Submitted by GinnyP

"We enjoy this tremendously."

 

• Ready In: 35mins
• Ingredients: 18
• Serves: 3-4

ingredients

• For the Meat

• 1 lb pork cutlet, about 1/2 ",thick
• 1 -2 egg, beaten
• salt
• pepper
• 1⁄2 cup breadcrumbs (I use gluten-free)
• oil

• For the Gravy

• 2 ounces bacon, diced
• 4 ounces onions, chopped
• 8 ounces mushrooms, sliced
• 1 tablespoon tomato paste
• 1⁄2 cup water
• 1⁄2 cup dry white wine
• 1 dash thyme
• salt
• pepper
• 1⁄2 teaspoon paprika
• 1 tablespoon parsley
• 2 tablespoons sour cream

directions

1. Pound the cutlets and rub in the salt and pepper.
2. Let stand for about 10 minutes.
3. Dip cutlets into the beaten egg and then, crumbs.
4. Brown in a small amount of oil over low heat for about 10 minutes on each side.
5. While meat is browning, saute' the bacon and onions until golden brown.
6. Add the tomato paste and mushrooms and saute' over a low heat.
7. Add the wine, water, and seasonings; let simmer for about 5 minutes.
8. Stir in the sour cream.
9. Pour over the schnitzel.

Reviews

[blueyedangel3346 kim]

well with seeing a few other german types of schnitzels this one is ONE of them that is made the right way. schnitzel all together tastes good no matter what type you make. Just have to make sure you make it right.

 

[alsteve]

I was expecting the Jagerschnitzel I get here in Baveria and this gravy was far from the mushroom gravy I get on my jagerschnitzel. The sauce does not thicken and the wine taste is not appetizing (I thought it would have cooked all the way off) and I even cooked it a little longer to try and get it to cook off. I put to much pepper in the sauce, but that still would not have made me want to cook this again.

 

[CSMUSARET]

Great recipe!!

 

[Hungarian Gypsy]

Awesome! Awesome! Awesome! We made this the other night with some sweet and sour red cabbage. I also made a pot of nockerl to pour the gravy over. It was wonderful. Thanks !!!!!

 

[Iowavann]

I do the same recipe, except for the fact that I find the cheap brown gravy mix in the packets emulates the gravy that I had in Germany almost perfectly. I just saute the white mushroom slices gently until just starting to soften(don't over cook), and add them to the brown gravy mixture while I am browning my jager schnitzel. And for a nice Gasthaus touch, a nice pile of fresh cut french fries on the side. I used to order extra mushroom gravy so I had enough to make my french fries swim in it as well as my schnitzel. MMmmmmm mmmmmmMM