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Jagerschnitzel (German pan fried pork cutlets in mushroom gravy)

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Rate this recipe 4.1/5 (10 Votes)

Ingredients

  • 1 cup bread crumbs
  • 1 tablespoon all-purpose flour
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 4 pork cutlets, pounded thin
  • 1 egg, beaten
  • 1 medium yellow onion, diced
  • 8 oz sliced mushrooms(cremini or baby bella's)
  • 1 1/2 cups beef stock
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream

Details

Preparation

Step 1

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.Place in oven at 200 to keep warm

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned.Add beef broth. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; Add some hot broth to cornstarch mixture and whisk to combine. Stir mixture into skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Serve with Buttered Noodles and red cabbage

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