Reviewed: Nov. 20, 2009

Excellent - You do not need a full cup of bread crumbs. 1/2 cup would be sufficient. I recommend using 2 eggs. I used fresh mushrooms. 2 teaspoons of cornstarch made the thickness "just right".

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Rich Greer

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Reviewed: Nov. 17, 2009

Amazing, delicious, must try.

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panda

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Reviewed: Nov. 15, 2009

Pretty good! Tonight's meal was a "German" themed one with all the fixins' - Bavarian sauerkraut, steak fries and German beer! My fiance didn't care for this at all (the sauce, that is). I liked this, but also didn't care for the sauce (but I liked it more than my fiance did...). I found the sauce to be too bland - it was very light, not typical of German foods/sauces. I also didn't care for the mushrooms (neither my fiance or I like them), but added them anyways to enhance the flavor and then picked them out. We're wierd that way... while my fiance and I both do not like mushrooms, we enjoy mushroom sauces (go figure!). I remember having schnitzel in both Germany and Austria; some served it with brown gravy and some did not (just plain). Overall, this was a nice, hearty and economical meal (pork cutlets on sale at my local grocer, pounded thin, worked well), that I will make again sans the sauce (I'll find another recipe for that). Thanks for sharing :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 11, 2009

This was wonderful! I just had the schnitzel(loved it) as I do not like mushrooms but my husband loved the Jagerschnitzel! Reminded us so much of Germany! Thank you!

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Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 11, 2009

This was really good.

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Deborah Britt

Cooking Level: Intermediate

Living In: Lagrange, Georgia, USA

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Reviewed: Nov. 4, 2009

Awesome and easy. German traditional food at its best!!!

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

This was really good! I didn't make any changes to the recipe, and was happy with it! Since I've never eaten authentic German Jagerschnitzel, I think next time I will bake the meat instead of frying to save on some fat. But otherwise this was a great recipe!

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jm.helle

Cooking Level: Expert

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Reviewed: Oct. 15, 2009

This was delicious. I used fresh bread crumbs and fresh baby bella mushrooms. Serving it with spaetzle made it the perfect German dish! The pork made excellent sandwiches the next day too which is always a plus! A definite keeper and new family favorite.

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RAMAPRIL99

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

Very tasty, family loved it. I was short some ingredients so I changed a couple of things, I also used Shake'n'Bake to coat the pork to save time and mess and so I could bake in the oven instead of frying it. I used a small amount of olive oil to saute the mushrooms until soft and brown, added several chopped green onions and the garlic. The boullion ended up cooking too long and needed more liquid so I added a splash of white wine, then the sour cream (low fat version). Worked out great.

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LKoko

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Reviewed: Oct. 13, 2009

I couldn't give it a 5 star because I changed it a little bit. First off, pork chops do not have a lot of flavor, so I used boneless skinless pork ribs that I sliced thin and then pounded thin. Then I seasoned the pork with salt, pepper,marjoram,garlic, and ground carraway. Used panko instead of breadcumbs, and double dredged the pork so it was extra crunchy. Fried in olive oil (more flavor)... Deglace the pan with beer(same as below), then added the onion and FRESH mushrooms. Last, I made a Beer Sauce instead of a gravy... more authentic and delicious!!!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Oct. 12, 2009

Excellent recipe, and my boyfriend who worked for a long time in a German restaurant loved it! I used fresh sliced mushrooms rather than canned and would probably use about 2 containers of them. I served it with Spaetzle, but mashed potatoes would also be good.

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LORIGARBER

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Reviewed: Oct. 12, 2009

I made this for our Friday night dinner party only because we have a ton of pork cutlets in the freezer and I wanted to use them up. Three of my guests were german and loved it. This was a hit with everyone.

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Liz

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

I lived in Germany for 14 years and this was very close to authetic.

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Cindy

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Reviewed: Oct. 5, 2009

Very good. However, watch the heat closely. I slightly burned it which threw off the flavor of the entire dish. Even still, it was good. Will make agagin.

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JAKAD

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 4, 2009

Used fresh baby bella sliced mushrooms and egg noodles.

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nj

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Reviewed: Oct. 4, 2009

I made this and had never even had Jagerschnitzel before. I was slightly concerned that I wouldn't know if it tasted right. My husband had had this when he was stationed in Germany. He said it was spot on! I was impressed that the recipe could be so accurate that it could come out that good even though I had no clue what I was making. lol

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JTRAVELSTEAD

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Oct. 4, 2009

This is so good!!! I bought thin cut pork chops and pounded them some more. Also used fresh mushrooms and low sodium beef broth rather than bouilion. Tender, flavorful, fantastic!

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