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Jagerschnitzel
Reviews:
January 06, 2006

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!

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