Best Jagerschnitzel German Pork Cutlets Recipes

Jagerschnitzel - German Pork Cutlets image

Provided by Chef BobO

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 -5 lbs pork roast, cut into 3/4-inch-thick cutlets, about 6 cutlets
1 1/4 cups flour
1 tablespoon salt
1 tablespoon pepper
1/2 cup canola oil
1/2 piece chopped bacon
1 finely chopped onion
1/2 lb chopped mushroom
1/2 cup dry white wine or 1/2 cup water

Steps:

Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.

Nutrition Facts : Calories 616.6, Fat 30.9, SaturatedFat 5.6, Cholesterol 144.2, Sodium 1332.6, Carbohydrate 24.2, Fiber 1.6, Sugar 1.7, Protein 54.4

Jagerschnitzel (German pan fried pork cutlets in mushroom gravy) Recipe - (3.9/5) image

Provided by hanley89

Number Of Ingredients 11

1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons extra virgin olive oil
4 pork cutlets, pounded thin
1 egg, beaten
1 medium yellow onion, diced
8 oz sliced mushrooms(cremini or baby bella's)
1 1/2 cups beef stock
1 tablespoon cornstarch
1/2 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.Place in oven at 200 to keep warm Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned.Add beef broth. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; Add some hot broth to cornstarch mixture and whisk to combine. Stir mixture into skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately. Serve with Buttered Noodles and red cabbage