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My review
Jaeger Schnitzel
Helene Rose-Carson
"This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread."
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Ingredients
2 h 30 m servings 455 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Pound out cubed pork, and cut in half.
- Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
- Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain.
- Serve pork over noodles and smother with gravy.
Nutrition Facts
Per Serving: 455 calories; 9.1 g fat; 53.5 g carbohydrates; 38.6 g protein; 169 mg cholesterol; 828 mg sodium. Full nutrition
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Reviews
Read all reviews 4153 Ratings
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Most helpful positive review
11/6/2007
I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so ...
Most helpful critical review
2/5/2010
I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. ...
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11/6/2007
I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so ...
5/30/2012
For those that are confused cube does not mean cutting it into cube pieces. "In the culinary arts, the term Cube Steak is used to refer to a cut of meat that has been run through a mechanical t...
10/16/2010
I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called:) I use the same method for t...
10/5/2014
A good, basic, reliable recipe for schnitzel (pound chops to about 1/4" thickness), but I preferred to make my own creamy mushroom sauce to accompany it. (Sauté some minced onion and mushrooms ...
2/5/2010
I currently live in Germany and schnitzel is big here. It is better when it's in slices then pounded (like most said), then breaded. Thats the way they make it here and it's always more tender. ...
1/23/2008
Simple German home cooking. My husband has been wanting this since the 70's. Helene's recipe brought out lots of memories. Easy to play with (veal, pork, beef). We never make it the same way t...
8/12/2009
I currently live in Germany and used this as my guide as I have eaten Schnitzel many times. Schnitzel is made of whole pieces of meat and I used turkey breast. Instead of bread crumbs I used w...
8/23/2010
Thanks so much for the post. We had such wonderful schnitzel in Germany a few years ago. This was very good. I did dredge the chops in seasoned flour after flattening to about 1/4", then dipp...