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Rated as 4.58 out of 5 Stars

"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."
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40 m servings 556 cals
Original recipe yields 4 servings


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  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.
  2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 556 calories; 33.5 g fat; 29.9 g carbohydrates; 32.9 g protein; 157 mg cholesterol; 683 mg sodium. Full nutrition

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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Least positive

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 ...

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...

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 mos...

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 til...

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...

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...

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 man...

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 'brea...

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, c...