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Not the same as Zum's Frank but pretty darn good! I used slices of a roast loin of pork, cut 1inch thick and pounded thin for this.
Jagerschnitzel
Prep Time:
15 MinCook Time:
25 MinReady In:
40 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 4 servings
Ingredients
1 cup plain bread crumbs
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) pack white mushrooms sliced
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1.In a shallow dish place bread crumbs. Season with salt and pepper if desired. Place the egg in a separate dish scramble. 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.
Jagerschnitzel
Prep Time:
15 MinCook Time:
25 MinReady In:
40 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 4 servings
Ingredients
1 cup plain bread crumbs
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) pack white mushrooms sliced
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1.In a shallow dish place bread crumbs. Season with salt and pepper if desired. Place the egg in a separate dish scramble. 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.
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