Recipe by DSPIRAL73
"This 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."
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salt and pepper to taste
pork steaks or cutlets, pounded thin
1 (8 ounce) can
1 1/2 cups
We thought this was very good and would not change a thing. I was born in Germany and this is very close to authentic. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. Thanks
I decided to try this as I heard a few people who said they really liked it on here. I had 4 kind of large pork cutlet steaks. So, I just cut them in half, so they would get throughly cooked. I did the full amount of bread crumbs, but about half of them did not get used. I thought the sauteed pork tasted fine without the sauce. I may buy some better quality cutlets and tenderize my own and try it again, just making that meat. I just really did not care for the sauce at all and found it to be way too chunky. And, the canned mushrooms just did not seem to work well in it. I wish I would have used fresh mushrooms in the sauce, that may have helped. I don't know.
Delicious, best w/pork as Veal is to bland.I've eaten it in Karlsruhe and they made it w/pork.It is a dish for people who like to cook and eat well.Yes it is authentic to Germany and dishes like Jaegerschnitzel vary from Region to Region, from Village to Village .And if the meat is tough, then it is your meat/cooking most likely it was not pounded thin enough. When I lightly brown my onions and mushrooms I then add regular flour and also brown it lightly , I then use beef-stock to make my gravy, season it again and add sour- or sweetcream whichever I have handy and I always use freshly ground carawayseeds,when I season my porkstaeks and when I prepare the gravy.
This is a wonderful dish. The only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. We were also in Germany for several years, loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites(french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin).
I have to admit I added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, I fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. I also went all out German and served the German Spaetzle Dumplings (from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe!
My husband and I recently returned from 2 weeks in the Bavarian region of Germany. I discovered Jagerschnitzel the first day and was hooked. I ate it at 4 different restaurants (from a five star restaurant down to a truck stop). It was different each time. This is an excellent version, I may add a little additional seasoning to the gravy to make it absolutely perfect. As a side note, we prefer to make Spaetzle with the schnitzel.
This recipe was a hit at my annual wine and cheese party. We had alot of german people there, and they thought it was right from Germany. I would suggest using fresh button mushrooms, instead of canned.
Wow,this is one fantastic recipe. I made this foe the family and they all loved it. The only change I made was to use a 1/2 cup of white wine with 1 cup of water.I will be making this recipe many times. Thanks for the great recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 301
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