This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
We thought this was very good and would not change a thing. I was born in Germany and this is very close to authentic. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. ThanksRead More
I decided to try this as I heard a few people who said they really liked it on here. I had 4 kind of large pork cutlet steaks. So, I just cut them in half, so they would get throughly cooked. I did the full amount of bread crumbs, but about half of them did not get used. I thought the sauteed pork tasted fine without the sauce. I may buy some better quality cutlets and tenderize my own and try it again, just making that meat. I just really did not care for the sauce at all and found it to be way too chunky. And, the canned mushrooms just did not seem to work well in it. I wish I would have used fresh mushrooms in the sauce, that may have helped. I don't know.Read More
We thought this was very good and would not change a thing. I was born in Germany and this is very close to authentic. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. Thanks
Delicious, best w/pork as Veal is to bland.I've eaten it in Karlsruhe and they made it w/pork.It is a dish for people who like to cook and eat well.Yes it is authentic to Germany and dishes like Jaegerschnitzel vary from Region to Region, from Village to Village .And if the meat is tough, then it is your meat/cooking most likely it was not pounded thin enough. When I lightly brown my onions and mushrooms I then add regular flour and also brown it lightly , I then use beef-stock to make my gravy, season it again and add sour- or sweetcream whichever I have handy and I always use freshly ground carawayseeds,when I season my porkstaeks and when I prepare the gravy.
This is a wonderful dish. The only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. We were also in Germany for several years, loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites(french fries) or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin).
I have to admit I added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, I fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. I also went all out German and served the German Spaetzle Dumplings (from this site) along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe!
My husband and I recently returned from 2 weeks in the Bavarian region of Germany. I discovered Jagerschnitzel the first day and was hooked. I ate it at 4 different restaurants (from a five star restaurant down to a truck stop). It was different each time. This is an excellent version, I may add a little additional seasoning to the gravy to make it absolutely perfect. As a side note, we prefer to make Spaetzle with the schnitzel.
This recipe was a hit at my annual wine and cheese party. We had alot of german people there, and they thought it was right from Germany. I would suggest using fresh button mushrooms, instead of canned. Angela Himmeroder
Wow,this is one fantastic recipe. I made this foe the family and they all loved it. The only change I made was to use a 1/2 cup of white wine with 1 cup of water.I will be making this recipe many times. Thanks for the great recipe
This is fantastic, and tastes very much like what I used to buy at the butcher shop while living in Germany! I made two changes--used fresh mushrooms instead of canned and I used the thin 'breakfast style' pork slices so that I wouldn't have to pound the meat. To make an even thicker, crispier crust, I dipped the pork in the egg and then in the breadcrumbs, and then did that again. I had this as the main dish for my "Oktoberfest"-themed cooking club, and it was a raving success--especially for a bunch of women who are not big fans of fried meat! I served it with Spaetzle and Rotkohl (red cabbage). I've made it several times for family and friends, and it turns out excellent every time. Thanks for the great recipe!
My husband's father was stationed with the Air Force in Germany when my husband was very young, so a lot of his "comfort food" is German. As someone who has in lived in the South all my life, cooking is a big part of my life and I wanted to find some recipes to make for him. This recipe was easy to do and, according to him, was what he remembered. We had it with steak fries, a German spinach casserole and Apple Strudel. It was a great hit with my whole family.
This was one of the very few German foods I grew up with that I actually liked, so I was eager to make this for my gang. Altho my pork was sliced very thinly, five minutes per side left the meat still very pink. I used fresh mushrooms and fat free/low sodium chicken broth instead of the bouillon. Because the pork was still rare, I added a can of C of M soup to the sauce and simmered the meat in the sauce until it was done. Still in all, this was a wonderful recipe that my whole family loved. Thank you!!
WOW this was delicious!!! I made this recipe exactly as written and was very impressed!!! The ONLY suggestion I would make is this: start the gravy FIRST, and in the 20 minutes that the gravy has to simmer, begin to bread and fry the cutlets. I did the cutlets first as the recipe suggested, and then as I made the gravey, the cutlets got cold. Also I served this with Spaetzle, and poured the remaining gravy all over the spaetzel as well. This dish also reheats nicely....lucky for me, so I got to enjoy left overs again today for lunch :)
A true 5-star recipe! The cutlets are prepared simply, but the sauce puts it over the top. Use real mushrooms and only a small onion. I also used beef broth in place of bullion cubes, and flour works just as well as cornstarch. I had the sour cream ready but I forgot to add it (whoops!), and it still came out great!
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!
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.
I made this the other night as my first try of German food. I made my own bread crumbs with a mix of wheat and white bread. (Toast the bread, let cool, then grind in food processor into crumbs) I found very thin sliced pork cutlets. I followed the directions exactly except for using fresh mushrooms. I did put the cooked cutlets in the oven on low while I was making the gravy. What a wonderful flavorful recipe. I was tempted to add some garlic but stuck to the recipe instead. I'm glad I did! I would describe it as a "Stroganoff" flavored gravy. Very tasty. Thanks for this recipe!
Came out really delicious. I was skeptical about mixing bread crumbs(I used Panko), flour and spices in one step but it works. I also sustituted the water for 1/2 can of German beer it gave the sauce more depth of flavor. Thanks for a winner.
My mother is German and I lived there for most of my life so I know a good jagerschnitzel when I try one. This recipe was great! I made a few little changes. Instead of using the beef bouillon and diced onion I substited a packet of onion soup mix. I also added a little extra sour cream and cornstarch to the juices just because I tend to like my gravy a little thicker. Excellent, my Oma would be proud :)
I used corn flake crumbs instead of bread crumbs and it came out great. I find that the corn flakes blanket the pork chops much better and rarely stick to the pan.
This was awesome! I've been experimenting with German fare during this month - Oktoberfest and all - and this was definitely a winner. I don't have much frame of reference here - I haven't had much German food in my lifetime, but my husband has and he loved it. I took the suggestion of serving it with french fries to soak up the gravy, and also served braised cabbage alongside it. The pork cutlets didn't look that great at the store when I went shopping, so instead I just got a pork tenderloin and sliced it myself, pounding it very thin. I followed the breading instructions exactly as written, and then deep-fried them in my fry daddy - they fried up in three minutes perfectly. So tender - and I've always had a hard time getting pork just right. This is totally going into my regular rotation.
I used to order this while stationed in Germany 36 years ago. I have tried many German/Canadian,German/American restaurants (and they were all great)but this takes the cake. FANTASTIC! I found I used a little more veg oil when cooking and added a tiny bit of milk at the end to thin the "Jager Sauce", but the taste was absolutely fantastic. My wife loved it and wants me to keep searching this site. Thanks to the provider.
This was great! I agree with the reviewers who stated this was like stroganoff. It's just a little more "fancy"! I followed the recipe exactly and served with garlic smashed taters. Thanks for a great recipe!
This became a favorite after I made it for an Oktoberfest party a few years ago. I use fresh sliced mushrooms. It takes longer, but well worth it. Just simmer in the beef broth until tender and then add the sour cream. For potlucks, I cut the pork cutletts into 2" strips, double the mushroom sauce, and keep warm in a crockpot.
Delicious! I followed the directions exactly. I used seasoned breadcrumbs. Once the pork was browned, I put them on a plate I had warmed in the oven (I had scalloped potatoes in there cooking), then I wrapped that all up in tin foil to keep them warm on the counter while the sauce simmered. This recipe was easier than I had thought it would be and reminded me of being in Germany. My german husband said "This is EXCELLENT!" apon his first bite. We told our little girls it was chicken and they ate it right up (hee hee). Will definately make this dish again and again!
The schnitzel itself was wonderful, just like I recall. The gravy was not at all what I expected, although I can't fault the recipe -- it tasted okay but more like Strogonoff than a brown Hunter sauce. I think if served with lemon wedges for adding acid to the gravy I would have liked it better. Regardless -- I'll make this again but will doctor the sauce significantly.
Delicious. Made it as written with a couple of minor changes in the sauce. Ran out of beef bouillon so used chicken and cut back on the corn starch in the sour cream. With or without the sauce this is my new pork chop recipe. We served it over homemade spaetzle.
I decided to try this as I heard a few people who said they really liked it on here. I had 4 kind of large pork cutlet steaks. So, I just cut them in half, so they would get throughly cooked. I did the full amount of bread crumbs, but about half of them did not get used. I thought the sauteed pork tasted fine without the sauce. I may buy some better quality cutlets and tenderize my own and try it again, just making that meat. I just really did not care for the sauce at all and found it to be way too chunky. And, the canned mushrooms just did not seem to work well in it. I wish I would have used fresh mushrooms in the sauce, that may have helped. I don't know.
I wanted to treat hubby, he works hard and was in Germany in the service. The breading stayed on and fried up nicely. I used fresh mushrooms and sauteed them along with the onions. Really yummy! Easy to prepare and if you can find the pork steaks on sale, easy on the wallet too! Carlos thought this was Pretty good. he couldn't quite remember if this was how it tasted back in Lovely old Germany but I say, it's a winner:) Thank You Dspiral73
This was the first time I've made any type of schnitzel and let me tell you, it was a big hit for dinner last night. The only changes I made were using panko crumbs and fresh sliced cremini mushrooms in place of the canned. Will definitely be making this again and will double the recipe for certain.
We decided to have a German night for dinner and try all new recipes. This is delicious. I substituted chicken breast tenders which did not need to be pounded in place of the pork. Served with Hot German Potato Salad III and German Apple Cake I, along with a Romaine salad with vinaigrette dressing for some color. Loved it and will make this again!
Excellent dish -- the sauce really made it. Makes for a great hearty meal.
I love this. Its now always requested at my house. Now the changes I made: I don't not use any salt, I used fresh mushrooms instead of canned, and since I used vegetable broth instead of beef bouillon. And I didn't pound out my pork chops. I have made it with thick ones and thin ones, I just recomend you use boneless. I cook mine just enough to get the outside brown and crispy and then toss them in my oven's warmer. Remember meat continues to cook even once out of the pan or off the grill The fact that Sour Cream comes in 8oz containers works out perfect because once I make this its asked for again within a week max.
This is just like Oma made it. The only thing I would change is frying the pork in butter on medium lto medium low, rather than in oil. A tblsp + of butter per batch crisps them up nicely so long as you wipe out the burned butter and crumbs between the batches.
This recipe is so addicting! My husband continually asks for "that pork chop and mushroom thing". Based off the recipe as is, I give it 4 stars only because canned mushrooms are disgusting and really impacts the flavor of the rest of the ingredients. I used them the first time I made this and have used fresh ever since. Also I found that seasoning the flour with some salt, pepper, allspice, and garlic powder really gives it that something special. I rarely have beef bouillon so I just use a can of chicken broth and it always comes out super.
My husband really enjoyed this. The only things I did differently were that I used 8oz. of fresh button muhrooms, and I dredged the pork in seasoned flour, then in the egg, then in the bread crumbs. I think that the coating sticks better if you do the flour first.
This is me and my fiance's favourite use for pork tenderloin! I cut a tenderloin in half and pound out each piece until 1/2" thick. Although I know it's supposed to be fried, we prefer ours baked (using a cooking rack on a cooking tray) 35 mins @ 375 degrees.
I used panko bread crumbs and fat free sour cream. We just got back from Octoberfest and he couldn't stop raving about this recipe--this will be a staple in our house. Now if I could only make beer!
We loved it! I do agree with a previous rater that suggested cooking the pork steaks and starting the mushrooms and onions at the same time. Since i took the suggestion of making french fries, I stuck the pork steaks into the oven once those were done in order to keep them warm while the gravy thickened up. This will be going into our rotation as well.
My husband and I loved this recipe! I served it with gnocchi and green beans. However, we thought by adding the sour cream it gave the mushroom gravy a more stroganoff flavor. Instead of water and beef bouillon I used beef broth and instead of adding cornstarch at the end I added 2 tablespoons. of flour to the mushrooms and cooked it for a few minutes so you wouldn't taste the raw flour. Overall, this was a great recipe and easy to do.
I made this spur of the moment with what I had on hand. I used pork loin chops so had to cook them a bit longer. For the sauce I'd prefer fresh mushrooms, but only had canned, and used beef stock in lieu of a cube and water. The sauce and the crust were very good, however the chops were on the dry side and lacked flavor. If I make again, I'd put the chops in with the sauce for the twenty minutes of simmering instead of leaving them out just sitting there waiting. I almost forgot I used white wine to deglaze the pan and it sure added a wonderful flavor to the gravy.
Delicious - hubby and I both cleaned our plates and now I'm wishing I had made more for leftovers. I'll be making this again, thanks for the recipe!
This was so delicious!!! I used a 1 lb. pork tenderloin and cut it into about 8 thick slices which I pounded thin. I did put a little garlic powder in the breading along with the salt and pepper. I separated the cooking a little due to time constraints. I browned the onion and fresh mushrooms, added the broth and simmered 20 min, then set that aside. When I was ready to cook, I fried the pork cutlets in 2 batches (they went in the oven at 300 after cooking), then wiped the pan out and re-added the mushroom broth to finish as directed. The pork was tender, crispy, and delicious and the sauce was very mushroomy, creamy, and flavorful. Next time I will probably make the sauce mushroom free since I'm the only one who would eat it (even though it was delicious). I served this with sautéed cabbage and egg noodles. Such a good recipe for fried pork chops, even if you don't make the sauce. Thanks for this one!!!
I followed the recipe exactly. This has become comfort food in our home.
This was so delicious. My husband kept going on about how good it was. I changed the recipe to use what I had--pork chops instead of steaks, which I browned on the stovetop and then baked to finish cooking. I used beef broth instead of water and boullion. And I used fresh mushrooms instead of canned. I served it with redskin mashed potatoes. The mushroom gravy was great on the potatoes and the pork. Try this recipe!
I've been making this for years, ever since I got my first church cookbook and found this in the "Other Countries" section. We like this best either with buttered egg noodles or fluffy mashed potatoes to soak up the gravy. My oldest boy especially likes this.
I've never tried this before so I cannot vouch for its authenticity. I REALLY liked the mushroom/onion/sour cream topping, and the breading was pretty tasty, but the pork was soooo tough and chewy. I threw mine away. I would like to try this again with chicken.
I followed this recipe exactly and it tasted nothing like what I had when I was stationed in Germany. The picture looks good but the actual recipe looks gross. If I ever make this again, I will leave out the sour cream, onions, and I will season the meat before breading. Sorry.
This was great! Did remind me of stroganoff but more mushroomy! Make sure you measure the salt. I just sprinkled it on and it was a little saltier than I like. The mushrooms add their own salty flavor. Will be keeping this one handy. Fast & easy!
Das war wunderbar!!! This was an excellent german dish. Everybody in our family wanted seconds...the sauce was perfect...just like in Germany.
This is one of my favorites! I've made this a few times now. My bread crumb of choice is definitely Panko and I'll often use pork chops instead of steaks or cutlets since the chops are easier to find. If it's just me eating I'll omit the mushrooms. If I were making 4 nice size chops I'd double the sauce since that is the best part.
I also remember Jagerschnitzel as having a thinner, browner sauce, and don't remember sour cream in it. Otherwise, it brought me right back to the years we lived in Germany: Jagerschnitzel was what I always ordered, with spaetzle, and celery root salad. Delicious!!!
EXCELLENT!! I had the butcher slice 1/2 inch pieces of Pork Sirloin Chops. This dish is so good as is! I will make this again for my Oma this weekend. I think she will enjoy a taste of home. Thank you for a delicious recipe.
Wow! I made this for dinner tonight. Followed recipe just as written and it came out superb! Served it with mashed potatoes, bavarian red cabbage and spinach. Wish I could eat it every night : )
I loved this, my wife thought it was OK. I double-dipped the meat using Panko bread crumbs and refrigerated it for 2 hours. The pork cutlets came out perfectly, tender and juicy inside and crisp outside. My gravy was a little lumpy, but very flavorful and a good match with french fries, as suggested. Overall, a tasty meal and one I will serve again (whether she likes it or not!).
WOW - this was great! We used pork cube steaks to save the beating step, and found 20 minutes was more than enough to simmer the beginning of the gravy, but followed everything else to a T. we'll have this regularly. Thanks for the recipe!
Bought Pork Cutlets at the butcher so I didn't have to tenderize. Was good but the sauce wasn't strong enough. I think the sour cream made it too lite. Next time I will half it.
Great recipe! I served it with fries as recommended, but I think next time i'll serve noodles because the gravy reminded me of stroganoff. We'll definitely make this one again!
wow, Wow, WOW! Don't change a thing, this recipe is perfect! Will make this again and again and again.
It isn't bad , but a real Bavarian jagerschnitzel isn't breaded . And I know because i am German . I wouldn't make that again
This recipe was ok. I really wasn't too fond of the sauce. It was easy to make and wasn't really all that time consuming but I just wasn't too fond of the taste. Maybe you just have to aquire a taste for German food.
Very good, but I also used fresh mushrooms instead of canned. I also used pork cubed steak so I wouldn't have to do the pounding. We served it with spaetzle and red cabbage. My husband's father's family is German and he loves all German food, he gave it a five star rating also and wants to eat this again next week!
This recipe is delicious. I did not have sour cream so I improvised and used condensed milk with the corn starch and cooked it down until it was thicker - gravy consistency. Very good recipe!!! I would not have changed a think if it were not for the fact I did not have sour cream on hand. Thank you for sharing!!!!
Very Easy and Yummy! Tasted great... Had "A night from Germany" and made this will make again
I'm not the best cook but I am trying to work on it. I have german heritage and I remember growing up with my grandmother cooking amazing dishes so when I seen this I was super excited to try it. I made it for dinner tonight and it was a hit! It was a easy recipe and delicious. I made cheesy ranch potato bake as my side.
Great dish! Only change: fresh mushrooms!
Was looking for something different, and tried this recipe - it is wonderful! Somewhat heavy, though, and I would recommend serving with Spaetzle rather than fries. (For all you Southerners out there, think chicken-fried pork cutlets with sour cream/onion/mushroom gravy.) Great comfort food - definitely a keeper.
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!
This was good, but a little bland. Not the type of Jagerschnitzel that makes you say "it's great". It helped to add lemon before it was served.
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!
Very good!! Prepared w/ beef cube steak (not authentic, but what i had in freezer). Served w/ spaetzle dumplings from this site and fried cabbage. Reminded me of my time in Germany. Thanks!
Recipe tasted good but was not what I had in Germany.
This was very good. I used Panko instead of ordinary bread crumbs. I used pork cube steaks and dredged them lightly in flour before dipping them in the beaten egg. I also needed to use 2 eggs to coat my pork steaks, but then they were quite large. I used fresh mushrooms instead of canned, and after the onions and mushrooms browned, I deglazed the pan with a little red wine. I used canned beef broth instead of water and a bouillon cube. This dish came out great, and we loved the sauce. Thanks for the recipe.
I too was stationed in Germany until Jan 07. My Oma gave us a recipe which was misplaced but this one was much better. I added 1 extra bullion cube for a beefier taste. It was awesome and my whole family loved it. It has made our top 5.
Darn good! The only thing I had to do differently was use medium-lowish heat instead of med-high like the recipe stated. Med-high burnt the coating on the pork before the meat could cook all the way through. This may not be as much of a problem for others though as I do have a pretty kick butt stove top! Will def be making this again!
Mmmmm-mmmm good! I don't like mushrooms so I just omitted them and kept everything else the same. Used two pork sirloin pork steaks, but kept the breadcrumbs the same, which was a waste of breadcrumbs- I used less than half. My fault though. Served with Carnation Mashed potatoes and steamed green beans.
Came out pretty good. I had a hard time regulating stove temperature and burned a few. I will try again.
FABULOUS! And that's from the kids and hubby. I used fresh mushrooms, but otherwise followed the recipe as written. I served it with spaetzle as suggested and a lettuce salad with a cucumber/yogurt dressions. They all ranked it among their top meals, even more than weinerschnitzel recipe from this site.
Although this recipe was very good, I would have to say it is not the authentic Jagerschnitzel. My dad is from Austria and I made this for him last night. He agreed that it was good, however true Jagerschnitzel has a brown gravy. Good, but not authentic.
This recipe was a hit with the adults and two and under set in my house. I had to serve the sauce on the side for the picky 7 and 19 year olds. I did alter the recipe, as I found it interesting there were very little seasonings in the recipe. I added garlic powder and paprika to the flour, and rolled the steaks in flour, then egg, then breadcrumbs for a more robust "crust" on the meat. I also extra beef base for more flavor in the gravy.
I found this to be a little different than I expected...the jagerschnitzel I had in Germany had a much browner, thinner sauce. It was still pretty good, though! I just added a little more water to thin it down.
We thought this was just "okay". I think that using fresh mushrooms instead of canned would have improved the flavor of the sauce greatly. Also, I had a lot of the breading leftover, and I had 6 pork chops(instead of 4, like the recipe called for). I hate throwing away food. I might try again with 1/2 the breading, fresh mushrooms and maybe some good beef stock instead of the boulillion and water.
Use pork cube steaks since they are easy to find and are cheaper.
Great tasting recipe. To make lower carb friendly, I skipped the flour/bread crumb coating and kept the rest of the recipe the same. Decided to keep the cornstarch since it only added 2 carbs per serving. Yummy dish! Thanks.
I was looking for a quick, easy weeknight meal with an Octoberfest feel to it and I am glad I found this one! The gravy was so flavourful and delicious. My only changes were to use fresh mushrooms instead of canned, and two packets of boullion. Served it with steak-cut fries and a green salad as suggested, and the whole family enjoyed it. Thanks!
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!!!
My fiance is half German, and we have both visited Vienna, so we have had some pretty good schnitzel over the years. This one was delicious! The meat was crunchy and juicy at the same time, and the sauce was yummy! I didn't make any changes. We had this with "Authentic German potato salad" from this site also, and my fiance thanked me at least 20 times for the amazing dinner!
I made this for my two German exchange students; they pronounced it "Great"!! just like from home. It was very easy; I pounded the cutlets the night before, I used a combination of beef broth and boullion in the gravy. I served it with thick fries with the skin on, and fresh green beans!! Yummy- there were no leftovers. Thanks!
This is great! I add 2 tsp. or either garlic powder or minced garlic to the sauce. My family loves garlic.
Very good and easy recipe. I used fresh mushrooms and doubled the cream and corn starch
Used fresh baby bella sliced mushrooms and egg noodles.
Very authentic. Super yummy and well worth the effort for a classic german dish
Unbeatable! I no longer need to go to my favorite german resaurant and pay 25$ for my favorite meal. Sometimes I follow this recipe to a tee and sometimes I change it to the way my french grandmother (who had a german mother-in-law) made it and that is to add lots of dill. She alway chopped up dill pockles and put pickle juice in it. Sometime she would just simmer pork chops in pickle juice. Great comfort food.
Loved this recipie, made it exactly as is except I used Panko bread crumbs
This was absolutely delicious just as written. I did use egg beaters for the egg and fresh mushrooms and fat-free sour cream, but otherwise followed the recipe. After frying the pork I put in a 200 degree oven to keep warm while frying the onions and mushrooms and simmering in the beef broth. I've never cooked with sourcream that way and I was very pleasantly surprised how much I liked it. My husband spent 5 years in Germany and I wanted to surprise him with this meal. He said it was exactly what he remembered and he kept saying while eating it.. man, you got this one right!! That's high praise from my picky hubby. I did make french fries to go with as that is what is served in Germany. This will definitely go into my menu rotation. Thank you DSPIRAL73 for this wonderful recipe.
LOVED this recipe. Not quite like my great grandma's but with a little tweaking I think I can get there. I used beef stock instead of the water and bouillon. That was the only change I made. The sauce was fantastic! I will be making this again.
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.
Awesome and easy. German traditional food at its best!!!
I made this for my husband after he tried jagerschnitzel at a German restaurant. He was very scared to try it after hearing the ingredients and seeing that it looked different from the original jager sauce he had, but he liked it. He actually added a little bit of Amber Bock into it and let it simmer which he said made it taste great!
This is the best recipe I've found on here so far. It isn't too great for the waistline, but it is absolutely delicious. I'm not kidding - this thing tastes great!
This was a pretty good schnitzel recipe. I would give it 5 stars except for the fact it is very easy to burn. When the pork is pounded thin, it really only takes 2-3 minutes per side to cook. Any longer and the breading burns. The only other note I would make is to dice your onions fairly large for the gravy. If you dice them too small, they tend to melt into the gravy while cooking, making the onion flavor of the sauce a little too strong. I'll still make this again, but I may tweak a few things next time - and maybe improve on my pan frying skills a bit...