Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Jagerschnitzel
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Schnitzel refers to meat that has been pounded thin and then breaded and fried. There are several variations including jagerschnitzel (means "hunter's" schnitzel) which serves the fried meat in a mushroom sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper, to taste
1 egg, beaten
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 medium onion, diced
1 can (8 ounce size) sliced mushrooms
1 1/2 cup water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
directions
Make the breading: Combine the bread crumbs, flour, salt, and pepper in a shallow dish and mix well to combine. Place the beaten egg in a second shallow dish.
Heat the oil in a skillet over medium-high heat.
Dip one pork steak at a time into the egg, then coat evenly with the seasoned bread crumbs. Place the coated cutlets in the hot skillet and cook until browned on both sides and cooked through, this will take 4-6 minutes. Remove to a platter and keep warm. You can also hold them in the oven at 250 degrees F.
Make the sauce: Add the onion and mushrooms to the skillet. Cook, stirring, until the onions are soft and lightly browned.
Add the water and beef bouillon cube and stir to blend. Bring to a boil then reduce the heat to a simmer and let cook for 20 minutes.
Combine the cornstarch and sour cream in a small bowl. Add the mixture to the sauce in the skillet and cook over low heat just until heated through. Do not let the mixture boil or it will curdle.
To serve, spoon the mushroom sauce over the jagerschnitzel.
tools needed
Measuring Cups and Spoons: For measuring the ingredients such as the flour, water, and sour cream.
Shallow Dish: Required to combine the bread crumbs, flour, salt, and pepper for breading the pork steaks.
Second Shallow Dish: For holding the beaten egg for dipping the pork steaks before breading.
Skillet: Used for frying the jagerschnitzel until browned and cooked through.
Small Bowl: For combining the cornstarch and sour cream to add to the mushroom sauce.
Tongs: For dipping the pork steaks into the egg and breading, as well as for cooking and flipping them in the skillet. Or, go old school and use your hands.
Whisk: For combining the cornstarch and sour cream that are added to the mushroom sauce.
Knife: To dice the onion for the mushroom sauce.
nutrition data
512 calories, 30 grams fat, 30 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
November 11, 2014
My family loved this!
August 27, 2008
OMG this is awesome!! I used a lot of garlic and some thyme and savory for a little more flavor, also I didn't have beef stock so I used chicken, but it is all gone! Also after the gravy is made I put the fried pork steaks in the gravy and simmered for like an hour to make it a little more tender and I had to stop my hubby from licking the plate clean! I definitely recommend this recipe.