German Jagerschnitzel

Name: German Jagerschnitzel
Ingredients: 1 c. bread crumbs; 1 Tbsp. all purpose flour; salt and pepper to taste; 2 Tbsp. vegetable oil; 4 pork steaks or cutlets; 1 egg, beaten; 1 medium onion, diced; 1 (8 oz.) can sliced mushrooms; 1-1/2 c. water; 1 beef bouillon cube; 1 Tbsp. cornstarch; 1/2 c. sour cream

12 ingredients

1 steps

Ingredients

1 c. bread crumbs
1 Tbsp. all purpose flour
salt and pepper to taste
2 Tbsp. vegetable oil
4 pork steaks or cutlets
1 egg, beaten
1 medium onion, diced
1 (8 oz.) can sliced mushrooms
1-1/2 c. water
1 beef bouillon cube
1 Tbsp. cornstarch
1/2 c. sour cream

Directions

1

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg on a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with bread crumb mixture. Fry in hot oil until browned on both sides, and cooked through, about 5 minutes per side. Remove pork to a platter and keep warm. Add onion and mushrooms to skillet and cook until lightly browned. Pour in water and dissolve bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream, stir into skillet. Cook over low heat until thickened, but do not boil. Spoon over cutlets and serve immediately. Best served with noodles. Makes 4 servings.