Reviewed: Mar. 9, 2013

Not bad, a bit dry (and definitely smoked up the kitchen!). Used fresh mushrooms, sauce was good but I would have enjoyed a bit more flavour. May try again although I don't think this will become a regular recipe for me. Served with egg noodles and green beans.

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flassoon

Reviewed: Mar. 1, 2013

It was good but for me it was missing something and my gravy didn't thicken properly.

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SamIAm

Cooking Level: Intermediate

Reviewed: Feb. 3, 2013

Amazing! Wonderful recipe... didn't change a thing;)

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kimmers

Cooking Level: Intermediate

Reviewed: Jan. 2, 2013

I love my grandmothers version of Jagerschnitzel. It's not an authentic way to make it but its absolutely delicious. No breading. All you need is pork, brown sugar, heavy cream, mushrooms (any kind, depends on preference), onions, and some spices. Rub the pork with brown sugar and spices, fry it up. Remove it from the pan and saute the mushrooms and onions in the same pan (DO NOT CLEAN DRIPPINGS GIVE IT THE TASTE). Then add heavy whipping cream and more brown sugar and make a gravy (add spices to taste). Then put the pork back in the pan let it mellow in the gravy for about 15 minutes and serve. AMAZING! It's sweet but delicious. Serve with some german potato salad, rolls and sweet and sour slaw.

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chels9791

Reviewed: Dec. 17, 2012

I made this for my husband who lived in Germany during college. He said the sauce was great and reminded him of some great meals he had while living there. I only gave the recipe 4 stars because this isn't my favorite recipe for the schnitzel. I'll keep using this sauce recipe, but I'll continue to use my other schnitzel recipe instead of this one.

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kaisersoze

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Oct. 9, 2012

Excellent dish. Had great comments coming my way all night. I only wish that when I served this that I had a hot plate or a crockpot to serve in as we were eating around a bonfire.

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awaller

Reviewed: Oct. 1, 2012

Amazing! So very good....dont know why I havent tried this recipe sooner....I used 12 cutlets pounded thin and used a whole wheat bread crumb. The sauce was really what made this dish for me.....I used no sodium beef boullioun packets instead of the cube. The sauce was thick, creamy and very flavorful...perfect for the pork cutlets. My family and company enjoyed. Will make again. Thanks!

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SLJ6

Cooking Level: Expert

Reviewed: Aug. 30, 2012

This was delicious! Made this for my dad who was stationed in Germany 25 years ago, and he said it was amazing and brought back memories.

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nmattucci

Reviewed: Aug. 24, 2012

AWESOME recipe!!!! I made exactly except I doubled the gravy ingedients because this might now be the German tradition, but I thought this would be great with mashed potatoes and that gravy tasted amazing on the mashed potatoes too!! 1,000 thumbs up!! Thanks for sharing!!

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raregemjade

Cooking Level: Expert

Reviewed: Aug. 23, 2012

This is absolutely one of our favorite pork dishes. The only changes I have made to the recipe is to use beef broth instead of the water and bouillon, I often use sliced pork tenderloin instead of cutlets or steaks, and I often use garbanzo bean flour instead of cornstarch. This recipe is wonderful as written, and my changes are to add nutrients and what I have on hand.

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