Reviewed: Dec. 11, 2011

hello im German and we actually dont use sour cream ,we use whipping cream ,either way is sooooo gooood!

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Reviewer:

mady

Reviewed: Dec. 10, 2011

Use pork cube steaks since they are easy to find and are cheaper.

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2 users found this review helpful

Reviewer:

marysf

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Reviewed: Dec. 10, 2011

I made this schnitzel twice. Second time I used fresh mushrooms (crimoni) and vegetable stock and reduced the cornstarch. On both, as in Bavaria I used a couple of tablespoons of white wine to deglazethe pan. Good recipe. It was good to see that allrecipes.com offered scaling advice, keep it up with other tips to help the amateur cooks.

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Reviewer:

Harriet Green

Cooking Level: Professional

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 10, 2011

I make Schnitzel every now and then the way a German friend of mine taught me . I use Kellogs Corn Flake Crumbs for the breading instead of bread crumbs, and pan fry in a little butter both sides till golden brown then serve on a bollilo (bread roll) with swiss cheese & a slice of ham, dill pickle slices as a sandwich.

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Reviewer:

BearStar

Reviewed: Nov. 3, 2011

Very delicious, easy to make, and it is a crowd pleaser.

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Reviewer:

bkerrftw

Reviewed: Oct. 24, 2011

We tried it... awesome! Here is our version: http://talesofagarlicandonionlover.blogspot.com/2011/10/paniertes-breaded-schnitzel.html

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Reviewer:

susanhei

Reviewed: Oct. 13, 2011

I have never had jagerschnitzel before, and have no idea whether or not this recipe is authentic, but it was definitely delicious!! I had bought boneless pork chops, not realizing that the cutlets were thinner, so I pounded them out and put them in the oven after browning them in the oil. Since the gravy had to simmer for 20 minutes anyway, I just cooked them in the oven at 375 F until the gravy was ready. They came out great and tasted amazing! I will definitely be making this again!

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Reviewer:

Ana Cutone

Cooking Level: Intermediate

Home Town: Mingo Junction, Ohio, USA

Living In: Hammondsville, Ohio, USA

Reviewed: Oct. 11, 2011

use more bullion and less sour cream

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Reviewer:

srae831

Reviewed: Oct. 1, 2011

Delish! Discovered this recipe a year ago,never fails to bring great reviews at dinner table.Of course used fresh mushrooms served with mashed taters & green beans. Smelling it reduce right now, can't wait!

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Reviewer:

Rupert's mom

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

Living In: Bakersfield, California, USA

Reviewed: Sep. 28, 2011

This was very very good. Please remember this calls for pork cutlets NOT pork chops!! big difference here! I doubled the recipe and kept them on low directly on the rack in the oven to keep them crisp and warm. My husband said leftover were wonderful!

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7 users found this review helpful