Best Jägerschnitzel Pork Schnitzel With Red Wine Mushroom Sauce Recipes
JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)
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.
Provided by JanetB-KY
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium high heat.
- 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.
- 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.
- Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
- 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.
- Stir in the sour cream; pour gravy over Schnitzel just before serving.
THE BEST JAGERSCHNITZEL SAUCE (JäGERSCHNITZELSOSSE) MADE JUST LIKE OMA
Jagerschnitzel: Rich creamy bacon & mushroom gravy over crispy breaded pork schnitzel (cutlets). HEAVENLY! A traditional German meal that's PERFECT anytime.
Provided by Gerhild Fulson
Categories dinner
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Follow the full directions in the recipe to make the sauce
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